General information

Sauce book


Apple sauce has already become a rather familiar addition to many dishes, mainly meat. And this is a logical explanation. Apples make the taste of food more interesting, giving it additional nuances. And how not to take advantage of the gifts that the earth gives. Moreover, do not prepare them for the winter period. Such a preparation will also be an excellent addition to many dishes from the home menu.

Features of product selection

When choosing products for apple sauce, there are several rules and requirements for the quality of ingredients that must be fulfilled.

These tips will help you choose the best fruits and other products, thanks to which the dish will be even more pleasant to the taste:

  • when choosing apples for meat sauce, such as pork, you need to choose fruits that have a slightly sour taste,
  • if the choice fell on the sweet fruit, then it makes sense to add a quantity of citric acid to the sauce so that mild acidity appears,
  • do not use rotten fruit, they can provoke souring of the product in a very short period of time,
  • Regardless of what the apple sauce is made for (sour or sweet), it is recommended to add cinnamon, it perfectly complements the taste of apples.

The sauce must have a gentle homogeneous structure. In order to achieve it, the fruit is subjected to several stages of processing. First you need to soften the apples so that they can be processed. Usually they are either baked or boiled.

After that, you need to make a uniform apple mass. The surest way is to grind the apples through a sieve. Some people prefer this method more modern - this is the use of a blender. This is also permissible. But in this case, you need to pre-peel the apples from the skin so that it does not interfere with processing and does not spoil the taste of the sauce.

The most important thing to remember is the choice of dishes, which is directly cooking. In no case can not use aluminum packaging for heat treatment of apples. This is due to the fact that aluminum in contact with acid forms substances harmful to the human body.

Sugar should be taken best brown. But if there is no choice, it is possible and white. The amount of sugar is always determined only by the taste preferences of a person. If you wish, you can make the sauce without using the sweet ingredient at all.

Fluid should also be added based on personal preference. If you like a thicker sauce, then you do not need to add or add water, but in very small quantities. And if you want to try a product with a more liquid texture, you need to add more liquid. Instead of water, juice of different berries or fruits can be used to impart a special taste.

Thus, adhering to the recommendations, you can easily make a very delicious apple sauce, which is suitable for chicken and barbecue, and even be able to complement any dessert.

Most Popular Recipes

Apple sauce recipes are a huge amount. We offer some of the most popular.

For its preparation it is necessary to take about 10 apples, and a tablespoon of lemon juice, 3 spoons of brown sugar (preferably brown, white can also be used), cinnamon (to taste). You can make the sauce in less than 30 minutes. You need to peel the apples, cut them into slices and put them in a saucepan with the rest of the ingredients. Over low heat, stirring occasionally, wait until the apples dissolve. The sauce is ready!

In order to prepare the sauce for chicken, you need to take 3 kilograms of apples, 1 lemon, instead of water using apple juice (1 cup), half a cup of brown sugar, you will also need butter (about 50 grams), cinnamon and nutmeg to taste.

The process of cooking the sauce also does not take much time. Need to prepare apples. Chop the fruits and put the pan on the stove, immediately add apple juice and squeeze 1 lemon into it. Fall asleep cinnamon and sugar. Stew on low heat for about 30 minutes, after which we shift the mass into a blender and beat. Can be served at the table. This sauce is well suited not only to the chicken, but also to other meats.

Usually it is made at one time, so you need 2 large apples, preferably sweet ones. Sour cream (about 100 grams) also directly garlic (2 heads), ground pepper to taste, mayonnaise (about 50 grams) and salt to taste.

The sauce is prepared in just 5 minutes. Apples and garlic must be grated on a fine grater and mix all this mass with sour cream and mayonnaise. Add spices to taste and the sauce is ready.

In order to cook 2.5 liters of this product, you need to take: 1.5 kilograms of sour apples, 0.5 kilograms of onions and sugar to taste, also about 150 milliliters of water. You still need half a liter of apple cider vinegar and one teaspoon of salt. In the mass if desired, you can add raisins, cloves.

The cooking process is very simple. In addition to preparing apples, it is also necessary to grate or chop the onion in a blender, after that you need to make sugar syrup and add the prepared fruit and onion mass to it. Then add vinegar and seasoning to taste. Cook, stirring constantly, over low heat for about 5 minutes. After that, the resulting mass can be closed in banks.

Useful tips from professionals

Apple sauce is very good and in its pure form, but it can be made even more tasty and savory, adding the products that are always in the fridge of any housewife.

  • The first thing to add is the lemon peel. Such an additive will give the sauce a more savory taste and aroma. In addition, for the same purpose, you can add lemon juice when cooking.
  • You can also add butter for a velvety structure and soften taste. But It is worth noting that a piece of butter must be added immediately after cooking. That is, when the sauce is ready and removed from the plate, then you can add it.
  • Another great supplement is chokeberry juice. It will not only give a beautiful and bright color, but also add an original flavor to the sauce.

And the main condition - any dish must be cooked with love and put your soul into it. In this case, it just turns out delicious and not stale on the shelves of the refrigerator for a long time.

What to cook apple sauce

The main ingredient is apples. Choose varieties with sourness, if you want to prepare apple sauce for meat, and sweeter, friable and crumbly - if you plan to make a gravy for dessert. Do not confuse with jam! The recipe for apple sauce for sweet dishes is completely different, and in Europe, this preparation is called "mousse."

For hot seasoning from apples, various vegetables and root vegetables are also used: horseradish, sweet or hot peppers, celery, greens. Plums or cherry plums can be added to all apple sauces. In addition to sweet fit raisins, quince, figs. From spices ground pepper of any grades, salt, sugar, cinnamon, cloves, nutmeg is used.

The easiest apple sauce to roast

- meat for roasting: pork, chicken, duck or turkey,

- two or three medium sized bulbs,

- four to five sour green apples,

The recipe is really very simple. Cook the meat as usual, using the spices that you like. If you are cooking chicken - apples and onions, cut into halves, you need to lay on the pan to the meat immediately. If duck or pork - about forty-five minutes before the end of cooking. It is important that the apples, soaked up, soak in the flowing fat and meat aroma, so put them cut down around the roast, alternating with slices of onion. Free the baked fruits from the skin and seeds, pass through a sieve with onions. Dissolve a little remaining after roasting the hot juice, if necessary, season with salt and pepper and serve with meat.

Hot sauce for the winter

It will take a lot of ingredients, but do not be afraid of it: the interesting taste of this apple sauce is worth it, and the cooking time will take only an hour.

This spicy seasoning can be prepared first at once - for the sample. And if you like the recipe, there is no doubt about it! - safely reach out the jars with lids and use it for blanks for the winter.

Sour apples - 1.5 kg,

Wine or apple vinegar - 500 ml,

Salt - half a teaspoon,

Hot peppers and ground allspice - half a teaspoon,

Cloves - a quarter of a teaspoon.

  1. Rinse the raisins with warm water and soak for a quarter of an hour, then drain the water.
  2. Apples wash, peel, cut hearts with stones, cut fruits into small slices or cubes.
  3. Onions clean and chop into cubes.
  4. Put everything in a saucepan, add half a glass of water and bring to a boil, stirring so as not to burn.
  5. Then add all the spices, sugar and vinegar, stir and simmer until the mass becomes homogeneous, reminiscent of the consistency of baby puree.

If you plan to do the preparation for the future, while the sauce is preparing, sterilize the jars and lids, pour the apple sauce hot, roll up. If not, serve warm or cold to any grilled meat. He is good for fried liver.

Dessert Apple Sauce

And this is a recipe for the whole family, even for the smallest ones, since it contains as much as possible all the beneficial substances and vitamins, and there are no harmful additives besides sugar. Therefore, it can be used both in baby food and in dietary adults.

  1. Apples soft, sweet-sour varieties free from peel and seed boxes with stem, chop.
  2. In a saucepan combine apples, sugar and water. Sugar should be taken by 1/3 of the number of apples, and water - by 2/3. That is, for 1.5 kg of apples - 0.5 sugar and 1 liter of water.
  3. Stir everything and cook on very low heat until boiling.
  4. Boil no more than five minutes, if desired, you can add a cinnamon stick during cooking, then be sure to remove it! Cinnamon can be replaced with vanilla, it turns out equally tasty.
  5. Beat the ready sauce in a blender, boil again, pour over the banks and roll up. If the sauce is not stored for a long time, the second time after beating, you can not boil it.

This recipe can be diversified by adding apples with lemon or orange zest. Such a blank is not suitable in its pure form for filling the pies, as the consistency is quite liquid. But it goes well with hot pancakes or pancakes and can be used to make creams based on cream, milk or starch for cakes. Enjoy your meal!

How to make apple or mango chutney: a step-by-step recipe with photos

Cooking is not too complicated, only takes a lot of time. Although for such goodies it is not a pity to spend a couple of hours. Below we give a popular recipe, which everyone can use at home. Both ordinary apples and exotic mangoes are suitable as a base.

Required Ingredients

Practically everything that you need is usually the hostess in the kitchen:

  • apples - juicy, slightly sour (if you can, you can take mango, or replace it with seasonal fruit: pear, peach, plum, gooseberry) - 650 g,
  • vinegar (apple or wine) - 300 ml,
  • onions (preferably red) - 500 g,
  • garlic - 4 teeth
  • ginger root (small piece, about 2 cm in length),
  • olive oil - 2 teaspoons,
  • spices: nutmeg (1/2 tsp), cayenne hot pepper (1/4 tsp), allspice (1/4 tsp), ground mustard seeds (1 tsp), salt, brown cane lump unpeeled (150 d) and white (150 g) sugar,
  • Traditionally, cinnamon and white raisins are also added, but you can do without them.

Step by Step Cooking Process

The process is not too complicated:

  1. Peel apples and cores, cut into cubes (you can not withstand one size, this will give the product a spicy heterogeneity).
  2. Peel the onions and cut them into small cubes (here, on the contrary, you should stick to the same size for even roasting).
  3. Pour olive oil into the pan, put it on the stove.
  4. Fall asleep onions, fry until golden brown on low heat.
  5. Clean and finely cut or grate ginger and garlic.
  6. We pour all the apples and sugar (white and brown) into onions.
  7. Fill with vinegar.
  8. Fall asleep ginger and garlic.
  9. Stir.
  10. Sprinkle with mustard seeds, cayenne and allspice and a pinch of salt.
  11. Add nutmeg.
  12. Add raisins and cinnamon (half a glass and a pinch, respectively), if desired.
  13. Stir.
  14. Close the lid and leave to simmer on low heat for about an hour and a half.
  15. Once in 15-20 minutes you need to stir.
  16. After an hour and a half, remove from heat.

If you want to make mango chutney, the ingredients and the process are absolutely identical. The only difference is the time of languor on the fire for two hours.

Cooking adzhika

Looking for the following ingredients:

  • red tomatoes - 400 g,
  • bulgarian pepper - 2 pieces,
  • medium carrots - 2 pieces,
  • sour apples - 2 pieces,
  • basil - 2 sprigs,
  • hot pepper - 2 pods,
  • garlic - 1 head,
  • special seasoning, blend “for adzhika” - 3 tbsp. spoons
  • vegetable oil - 1 tbsp. spoon,
  • half a cup of sugar
  • salt to taste.


  1. Prepare vegetables: peel, core and seed, cut into small cubes.
  2. Stir, put in a pan and put on a strong fire.
  3. Stew twenty minutes, covered, stirring occasionally.
  4. Remove from heat, add salt, spices and sugar.
  5. Wait for cooling.
  6. Grind through a large sieve.
  7. Add basil and butter, mix.
  8. Spread out in sterile containers.

Serve with meat and bread.

Apple with horseradish

  • apples - 4 pieces,
  • horseradish freshly grated - 3 tablespoons,
  • lemon peel,
  • water - 2 tbsp. spoons
  • butter - 1 tsp,
  • lemon juice - 1 tsp,
  • sugar - 1 tsp.


  1. Peel apples and cut into large slices.
  2. Put in pan, add water, sugar, zest.
  3. Cook over low heat until the apples are soft.
  4. Cool, grind or turn in a blender to the consistency of mashed potatoes.
  5. Add lemon juice and horseradish, mix until smooth.
  6. Spread out in sterile containers.

With a warm serve add butter. Well suited to sausages, meat and fish, goes well with tomatoes.

Features and storage time blanks

Ready sauce is stored in the refrigerator. Pack in two ways:

  1. Just a plate. Will stand a maximum of a couple of weeks, in a few days will lose the smell.
  2. In a clean, tightly closed container. Will persist until six months.
You can preserve as usual jam - roll up hot in sterile jars. Does not require special conditions, can stand up to a year.

The right combination and supply of condiments from apples to the table

Chutney and other apple seasonings are most often used as a sauce that complements and sets off the main dishes. Traditionally, it is served with meat, fish, poultry, rice. Very good with grilled meat and shashlik.

Depending on the dominant taste, there are the following features:

  • spicy seasoning is good for potatoes, pasta, and vegetables,
  • to meat - spicy and sweet,
  • for seafood - sweet,
  • Any kind of bread is suitable for bread, pastries, and cakes.
Serve the sauce in small sockets and put it on with a spoon. You can eat both cold and heated. As you can see, not only sweet preserves and jams can be made from apples, but also savory hot sauces. They can be a great addition to the traditional holiday table. Experiment in cooking and bon appetit!

Meat Sauce

It is known that the sauce can transform any dish. And the meat, whatever the recipe it was cooked, also needs some gravy. However, not every housewife knows well with which sauce it is better to serve pork or beef. As a result, many to any kind of meat served the same ketchup.

In fact, it is believed that the sauce for each type of meat dishes is needed different. In particular, fried and fatty meats are in harmony best with a sweet and sour gravy made from berries or fruits. For example, apple sauce for meat can be prepared without much difficulty.

Meanwhile, the duck or pork, served under it, will play with new colors, delighting you with an unusual, but harmonious taste.


  • Apples 8-10 Pieces
  • Lemon juice 1 Art. spoon
  • Brown sugar 2-3 Art. spoons
  • Cinnamon 1/2 Teaspoons

1. Wash and peel apples and peels.

2. Slice the apples into slices. Add lemon juice, cinnamon, brown sugar and mix.

3. Put on a slow fire and cook, stirring occasionally for 6 hours.

4. After 6 hours, beat the apples in a blender or with a beater for mashed potatoes (if you want apples to fall into the sauce).

5. Store applesauce in a container with a lid in the refrigerator for up to two weeks.

6. Apple sauce is ready! Enjoy your meal!

Cooking features

In order for the apple sauce to have a pleasant texture and a balanced taste that is suitable for meat, you need to know a few subtleties.

  • For a sauce intended for serving with meat dishes, sour apple varieties, such as Antonovka, are best suited. If apples are sweet, add lemon juice to the sauce.
  • Of all the spices, spices and spices, cinnamon is best combined with apples. Ее добавляют в яблочный соус независимо от того, для десерта или мясного блюда он готовится.
  • Для того чтобы сделать соус с нежной текстурой, яблоки необходимо сначала размягчить, подвергнув тепловой обработке. Чаще всего их отваривают или запекают. Затем яблоки необходимо измельчить. The most reliable way is to rub the fruit through a sieve. Some prefer chopping apples with a blender. This option is also acceptable, but in this case it is advisable to peel the apples before cooking, because the rind pieces that come across in the sauce do not improve its taste.
  • Apple sauce is not prepared in aluminum dishes, as it is capable of forming harmful substances upon contact with acid.

Read more Ducane mayonnaise

Technology of cooking apple sauce may depend on a specific recipe, because the composition of gravy may include a variety of ingredients. In addition, it is obvious that the sauce, harvested for the winter, is not done at all like it was not intended for long-term storage.

The classic recipe for applesauce for meat

  • water - 0.3 l,
  • fresh apples - 0.5 kg,
  • sugar - 50 g,
  • lemon - 0.5 pcs.,
  • Cinnamon - a pinch.

  • Wash apples, dry with a towel. Cut out the core of them, cut the flesh into large slices.
  • Boil water, add sugar and, while stirring, achieve its complete dissolution.
  • Put the apples in the water and boil them for 20 minutes.
  • Remove the apples with a slotted spoon and cool.
  • Wipe through a sieve.
  • In the apple sauce, add the juice, squeezed from half a lemon, and a pinch of cinnamon. Mix everything with a blender or mixer.

Serve the sauce with grilled meat, hot or cold. Especially well it goes with pork. This sauce will be an excellent addition to poultry meat.

Roast Apple Sauce

  • onions - 0.3 kg
  • green apples - 0.5 kg,
  • salt, spices - to taste,
  • meat or poultry for roast.

  • Wash fruits, blot with a towel. Cut each fruit in half, cut the seed box.
  • Peel the onions and cut them into halves or quarters (depending on size).
  • Put apples and onions around the meat that you are going to bake. It is better to lay cuts down, alternating vegetables and fruits. If you do not bake a chicken or a small piece of meat, but a goose or turkey, then you need to spread the apples with onions to them only 40-50 minutes before the readiness of the dish.
  • When the roast is ready and you take it out of the oven, wipe the apples and baked onions through a sieve. Stir.
  • Salt and season the resulting mass to taste.
  • Pour in 2-3 tablespoons of fat, gathering it from the pan, on which the meat was baked.
  • Stir thoroughly. If desired, you can use a mixer or blender.

Read more Dumplings with apples

The main ingredient is apples. Choose varieties with sourness, if you want to prepare apple sauce for meat, and sweeter, friable and crumbly - if you plan to make a gravy for dessert. Do not confuse with jam! The recipe for apple sauce for sweet dishes is completely different, and in Europe, this preparation is called "mousse."

For hot seasoning from apples, various vegetables and root vegetables are also used: horseradish, sweet or hot peppers, celery, greens. Plums or cherry plums can be added to all apple sauces. In addition to sweet fit raisins, quince, figs. From spices ground pepper of any grades, salt, sugar, cinnamon, cloves, nutmeg is used.

How to make tkemali of apples for the winter

Not all regions grow cherry plum, which is the main ingredient in tkemali. But no less delicious sauce can be prepared from ordinary apples. This is done very easily and quickly. You do not need extra expensive products. The result is an excellent sauce that perfectly complements meat dishes and various side dishes. Below we look at an excellent recipe for apples-based tkemali.

For such a tasty preparation for the winter will need the following ingredients:

  • two kilograms of green apples,
  • 4 or 5 cloves of garlic,
  • one bunch of greens (parsley, dill and cilantro),
  • half a kilo of sweet bell pepper,
  • two glasses of water.
  1. First prepare the apples. For the sauce choose green apples with a sour taste. Excellent variety "Antonovka". Then they need to be washed, peeled, removed the stem and core.

In the preparation for the winter, you can also add a small amount of vegetable oil. This is done before pouring tkemali banks. This sauce is more liquid and is perfect as an additive for meat dishes. Undiluted tkemali has a thick texture and can be used as an independent full-fledged garnish.

Rolled banks turn over and wrap a blanket. In this form, the sauce is until it is completely cooled. Made by prescription, blanks can be stored in the cellar or even at room temperature for at least 6 months. You can use it in many different ways.

Some use it as a sauce for meat, others make soups and stews based on it. Someone just spread tkemali on fresh bread and eat it with fried potatoes or porridge.

You can also add other ingredients to the finished tkemali prepared according to this recipe to get a more complex and savory sauce.

Tkemali is a very tasty and fragrant sauce that can be prepared from the most unusual fruits and berries. In this article, we were able to see the recipe for harvesting apples. We are sure that you and your family will like this cooking option.