Sweet and sour apricot sauce. Apricot sauce for the winter Apricot seasoning for meat in the future

24.12.2021

Sauce is an excellent addition to various dishes. A liquid seasoning is great to set off or emphasize the taste of the treat to which it is served. But sauces not only give various dishes a completely new taste and aroma, they are also great for serving - bright fragrant sauces attract attention and increase appetite even more.

The recipe for spiced apricot sauce is perfect for meat dishes, as well as poultry treats. A sweet sauce is great for desserts - ice cream and cakes. The sweet and sour taste of apricots and their unique aroma are perfect for almost any treat. Apricot sauce can be prepared in advance - it keeps well at room temperature for several months.
Ingredients:

Apricots - 1 kg
Lemon - 1 pc.
Onion - 1 pc.
Garlic - 3-4 cloves
Ginger - optional
Sugar - 1 cup
Vinegar apple or grape - 200 gr
Cloves, curry, white pepper, paprika - optional
Parsley - 1 bunch (optional)

Making Apricot Sauce

Preparing a sweet sauce to add to desserts is very simple - make apricot puree and add a little sugar syrup. The preparation of apricot sauce, which diversifies meat treats and perfectly emphasizes the taste of poultry, is a little more complicated. A spicy fruit and spice gravy is best made from ripe, freshly picked apricots. Therefore, do not miss the ripening season of this amazing fruit and prepare a few jars that will help you prepare a fragrant summer treat even in winter.

The classic set of products for the sauce is apricots, sugar, vinegar, garlic. But you can add spices and seasonings to your own taste. In order for the workpiece to be well stored, you should follow the technology for preparing apricot sauce, otherwise all your efforts will be in vain.

Choose ripe, undamaged apricots first.

Wash the fruits in running water, put them in a colander to drain excess liquid, remove the seeds and cut into two to four parts.

Wash the lemon, peel the skin and cut into slices. Remove the bones, otherwise they will give the finished sauce a bitter taste.

Peel and grate the garlic, if you add ginger, then it also needs to be peeled and grated or chopped with a knife.

Pour the necessary amount of vinegar into the pan and add sugar. Heat over low heat until the sugar is completely dissolved.

Grind apricots with a blender or scroll in a meat grinder.

Add apricots and lemon to the hot marinade, you can add your favorite spices - according to your taste.

Cook the sauce over low heat - after boiling for about 35-40 minutes. Stir with a wooden spoon so the gravy doesn't burn.

At the very end of cooking, add garlic and ginger, boil for 5 minutes and remove from heat.

The finished sauce should resemble a smooth puree.

Prepare clean jars and sterile lids. Pour hot sauce into jars and roll up immediately.

The original sweet and sour sauce can be served with pasta and any meat dishes as soon as it cools down. But it will be even more fragrant and tasty, as it is infused - one to two weeks. Bon Appetit!

Cooking method

For dried apricots, water is added - 400 ml. Fresh apricots are immersed in boiling water for 30-40 seconds, peeled off, cut into 4 parts, pitted, covered with sugar, kept for 2-3 hours, boiled for 5-8 minutes. Dried apricots are sorted out , washed, poured with cold water and left for 2-3 hours. Then it is boiled in the same water until tender, rubbed, sugar is added and boiled with stirring until thickened. Ready sauce is cooled.

You can create your recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Apricot Sauce".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of the edible part.

Nutrient	Quantity	Norm**	% of norm in 100 g	% of the norm in 100 kcal	100% normal
calories	250.9 kcal	1684 kcal	14.9%	5.9%	671 g
Squirrels	0.5 g	76 g	0.7%	0.3%	15200 g
Fats	0.06 g	56 g	0.1%		93333 g
Carbohydrates	66.2 g	219 g	30.2%	12%	331 g
organic acids	0.6 g	~
Alimentary fiber	1.3 g	20 g	6.5%	2.6%	1538
Water	52.7 g	2273	2.3%	0.9%	4313 g
Ash	0.4 g	~
vitamins
Vitamin A, RE	900 mcg	900 mcg	100%	39.9%	100 g
Retinol	0.9 mg	~
Vitamin B1, thiamine	0.02 mg	1.5 mg	1.3%	0.5%	7500 g
Vitamin B2, riboflavin	0.03 mg	1.8 mg	1.7%	0.7%	6000 g
Vitamin B5, pantothenic	0.2 mg	5 mg	4%	1.6%	2500 g
Vitamin B6, pyridoxine	0.03 mg	2 mg	1.5%	0.6%	6667 g
Vitamin B9, folate	1.6 mcg	400 mcg	0.4%	0.2%	25000 g
Vitamin C, ascorbic	2.4 mg	90 mg	2.7%	1.1%	3750 g
Vitamin E, alpha tocopherol, TE	0.5 mg	15 mg	3.3%	1.3%	3000 g
Vitamin H, biotin	0.1 µg	50 mcg	0.2%	0.1%	50000 g
Vitamin PP, NE	0.483 mg	20 mg	2.4%	1%	4141 g
Niacin	0.4 mg	~
Macronutrients
Potassium, K	186.3 mg	2500 mg	7.5%	3%	1342
Calcium Ca	17.8 mg	1000 mg	1.8%	0.7%	5618 g
Silicon, Si	3 mg	30 mg	10%	4%	1000 g
Magnesium	4.6 mg	400 mg	1.2%	0.5%	8696 g
Sodium, Na	2.4 mg	1300 mg	0.2%	0.1%	54167 g
Sulfur, S	3.6 mg	1000 mg	0.4%	0.2%	27778 g
Phosphorus, Ph	14.8 mg	800 mg	1.9%	0.8%	5405 g
Chlorine, Cl	0.6 mg	2300 mg			383333 g
trace elements
Aluminium, Al	215.7 mcg	~
Bor, B	622.2 mcg	~
Vanadium, V	11.9 mcg	~
Iron, Fe	0.6 mg	18 mg	3.3%	1.3%	3000 g
Iodine, I	0.6 mcg	150 mcg	0.4%	0.2%	25000 g
cobalt, co	1.2 mcg	10 mcg	12%	4.8%	833 g
Manganese, Mn	0.1304 mg	2 mg	6.5%	2.6%	1534
Copper, Cu	100.7 mcg	1000 mcg	10.1%	4%	993 g
Molybdenum, Mo	4.1 mcg	70 mcg	5.9%	2.4%	1707
Nickel, Ni	17.8 mcg	~
Strontium, Sr	296.3 mcg	~
Titanium, Ti	118.5 mcg	~
Fluorine, F	6.5 mcg	4000 mcg	0.2%	0.1%	61538 g
Chrome, Cr	0.6 mcg	50 mcg	1.2%	0.5%	8333 g
Zinc, Zn	0.0486 mg	12 mg	0.4%	0.2%	24691 g
digestible carbohydrates
Starch and dextrins	0.4 g	~
Mono- and disaccharides (sugars)	4.7 g	max 100 g

The energy value apricot sauce is 250.9 kcal.

Main source: Internet. .

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the My Healthy Diet application.

Recipe Calculator

The nutritional value

Serving Size (g)

BALANCE OF NUTRIENTS

Most foods cannot contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

Sauces for meat and poultry are a special category. They can both kill and emphasize the taste of the main ingredient. Recipes with apricots are often used to enhance the tenderness of the meat. These fruits make delicate sauces with sourness and sweetness. Also, due to the consistency of apricots, the sauce itself comes out thick, like mashed potatoes. You can prepare the supplement in different ways, but in any case, you get a tender, but rich dish.

Sauce for the winter: sweet and sour

Harvesting for the winter is a great way to extend the season of ripe and fragrant apricots. During the season, you can buy a large number of fruits and prepare a fragrant dressing for meat dishes. To prepare such apricot sauce for the winter, you need to take:

a kilogram of ripe apricots;
one apple;
one lemon;
four cloves of garlic;
two onion heads;
30 grams of fresh ginger;
200 grams of brown sugar;
250 ml apple cider vinegar;
a couple of teaspoons of curry and the same amount of cumin;
some salt;
a pinch of hot ground pepper.

This recipe belongs to Indian cuisine. It is for this reason that such different combinations can be found in it. What is apricot sauce perfect for? For tender poultry meat and some types of fish. By the way, you can eat such a sauce just like that, as a basis for sandwiches. However, it is with meat that it reveals itself best.

Cooking apricot sauce for the winter

First, prepare all the ingredients. Cut the apricots in half, remove the pit. Each half is divided into slices. The apple is peeled from seeds and skin, cut into small cubes. The lemon is also peeled, cut into slices. Garlic and ginger are grated.

Vinegar is poured into a saucepan for cooking apricot sauce. Add sugar, stir and wait until the latter disperses. This usually takes about three minutes.

Then put apples, apricots and lemon. Pour spices. Leave only ginger and garlic. The mass is stirred, left to boil. When it boils, reduce the fire a little. Wait for the mixture to boil down, it will become thicker. Add garlic and ginger and cook for another ten minutes.

Apricot sweet and sour sauce is laid out in sterile jars. The most delicious sauce, which has already been infused for about a month. However, you can open the jars the very next day. They are stored for a long time, and in open form.

Another conservation option

This recipe is good because you can safely adjust the amount of ingredients. Dried herbs can be taken both in the form of ready-made mixtures, and collected by yourself. Perfect fit: cilantro, dill, celery. To get started, take:

a kilogram of pitted apricots;
a tablespoon of sugar;
a teaspoon of salt;
five cloves of garlic;
a teaspoon of any dried herbs.

Apricots are placed in a saucepan, lightly poured with water. This will avoid burning. Boil until they give juice. When the fruits lose their shape, become soft, they are turned into puree with a blender.

When the mass boils and begins to thicken, sugar and salt are introduced. The amount of these ingredients is adjusted to taste. Then finely chopped garlic and herbs are added. Cook for another ten minutes. The finished sauce is laid out in sterile jars, which are then tightly wrapped, left for a day in a dark place. Then remove the sauce in the refrigerator.

The easiest chicken sauce recipe

This recipe is called the easiest one for a reason. It's ready in a minute. Its advantages are that the combination of mayonnaise and jam allows you to enhance the tenderness of the meat. Most often, this apricot sauce is served with white meat.

For cooking take:

three quarters of a glass of apricot jam;
1.5 tablespoons of Dijon mustard;
a tablespoon of rice vinegar;
three tablespoons of mayonnaise.

All ingredients are mixed together. The recipe for apricot sauce is really easy! It only takes him ten minutes to infuse.

Delicious dried apricot sauce

Dried apricots, or dried apricots, are also a good base for a spicy meat sauce. You can prepare such an additive at any time, since dried apricots are stored for a long time, and are sold all year round. For cooking you need to take:

800 ml of water;
two hundred grams of dried apricots;
a teaspoon of sugar;
some salt;
ground black pepper;
half a teaspoon of curry.

To begin with, dried apricots are thoroughly washed, then poured with cold water for a couple of hours. Then they start preparing it. Prepare dried apricots in the same water. Put on the stove and cook for about twenty minutes.

After the excess water is drained, the fruit is mashed with a blender. Then sugar and spices are introduced, everything is ground. Put back on the stove and cook after boiling for another five minutes. Ready sauce is cooled.

It is noteworthy that this sauce is also good for sweet cereals. For example, you can cook rice in milk and add this sauce. However, in this case, you will have to increase the amount of sugar and reduce the curry and pepper. Then there will be a full meal for breakfast or lunch. Children will also like it, as it will have a beautiful and juicy color.

Delicious sauce for meat dishes

Any steak is good on its own, but sometimes the sauce is a nice addition. This will be a delicious sauce based on ripe apricots. It has a delicate texture, spicy taste. To prepare it, you need to take:

600 grams of apricots;
three tablespoons of sugar;
50 ml of apple juice;
a tablespoon of lemon juice;
three tablespoons of butter;
clove of garlic;
three tablespoons of wine vinegar;
a piece of chili pepper - to taste;
salt and ground black pepper.

This sauce is moderately thick, looks impressive and very fragrant! You can make your own apple juice or buy store bought. But you need to try to have less sugar in it.

Preparing a gentle sauce

How to make apricot sauce? The main ingredient is washed, cut into halves, and the bones are removed.

Put apricots in a bowl, sprinkle them with sugar and vinegar. Stir thoroughly and leave for thirty minutes. This is enough for the fruits to marinate well.

Heat the butter in a frying pan, send the apricots, fry for about five minutes, stirring occasionally. Both types of juice are poured in, the remains of vinegar, in which the fruits were marinated. Finely chop the garlic and add to the pan. Do the same with pepper. Salt and pepper. Stew everything for about fifteen minutes under the lid. The finished dish is crushed with a blender. Serve cold.

Recipes with apricots are quite diverse. Someone likes jam or jam, while the rest prefer to spice up meat dishes with them. In fact, sauces based on these ingredients help to reveal the taste and aroma of tender white meat. They are prepared in different ways. The simplest are mixed before serving, while others are rolled into jars to feast on later. This is true for those who understand that ripe apricots are only in season. Also, for such situations when you want to treat yourself to an apricot-based sauce, if it is difficult to find ripe fruits, you can take dried apricots or jam. Quick options for sauces are no worse, they have their own taste and zest.

The combination of sweet apricots and meat may seem strange, but in fact they complement each other perfectly. The sweet and sour taste of apricot sauce sets off the taste of fried meat. We offer recipes for apricot sauce, suitable for both quick preparation and long-term storage.

Apricot sauce - recipe

apricots - 2 kg;
water - ½ st.;
onion - 2 pcs.;
garlic - 1 small head;
Bulgarian - 3 pieces;
hot red pepper - ½ pod;
vinegar 6% - to taste;
coriander, black pepper, Provence herbs, paprika - to taste.

Wash apricots and break in half, put in a saucepan, pour in half a glass of water and put on medium heat. Simmer for 20 minutes. Cut the onion and bell pepper into cubes, add to the apricots. Cook until the onion and pepper are soft, salt and pepper to taste, add vinegar. Add chopped garlic and hot peppers. Add spices to taste, remove the pan from the stove. Mix everything with a blender, adjust the taste of the sauce if necessary. Put back on the stove and bring to a boil. Pour the sauce into sterilized jars and close the lids. We keep cold.

Making Apricot Sauce

In this version, apricot sauce cannot be stored, it is consumed immediately after preparation.

dried apricots (dried apricots) - 200 g;
water - 800 ml;
sugar -1 hour a spoon;
salt, spices - to taste.

We wash the dried apricots and soak in cold water for 2 hours. We put dried apricots in this water on fire and boil for 20 minutes, not letting it boil too much. Turn off the stove, drain the water, grind the dried apricots with a blender or through a sieve. Add 1 teaspoon of sugar, salt and spices. Then put the mixture on the fire and, bringing to a boil, boil for 2-3 minutes until the sauce thickens. Refrigerate before serving.

Lovers of sweet and sour sauces can also try recipes for honey-mustard or pomegranate sauces, which not only bring out the taste of meat, but also serve as an excellent dressing for salads.

apricot sauce

Apricot sauce The combination of sweet apricots and meat may seem strange, but in fact they complement each other perfectly. Sweet and sour taste of apricot sauce sets off the taste

apricot sauce

Preparing a sweet sauce to add to desserts is very simple - prepare apricot puree and add a little sugar syrup. The preparation of apricot sauce, which diversifies meat treats and perfectly emphasizes the taste of poultry, is a little more complicated. A spicy fruit and spice gravy is best made from ripe, freshly picked apricots. Therefore, do not miss the ripening season of this amazing fruit and prepare a few jars that will help you prepare a fragrant summer treat even in winter.

A classic set of products for the sauce - apricots, sugar, vinegar, garlic. But you can add spices and seasonings to your own taste. In order for the workpiece to be well stored, you should follow the technology for preparing apricot sauce, otherwise all your efforts will be in vain.

Choose ripe, undamaged apricots first.

Wash the fruits in running water, put them in a colander to drain excess liquid, remove the seeds and cut into two to four parts.

Wash the lemon, peel the skin and cut into slices. Remove the bones, otherwise they will give the finished sauce a bitter taste.

Peel and grate the garlic, if you add ginger, then it also needs to be peeled and grated or chopped with a knife.

Pour the necessary amount of vinegar into the pan and add sugar. Heat over low heat until the sugar is completely dissolved.

Grind apricots with a blender or scroll in a meat grinder.

Add apricots and lemon to the hot marinade, you can add your favorite spices - according to your taste.

Cook the sauce over low heat - after boiling for about 35-40 minutes more. Stir with a wooden spoon so the gravy doesn't burn.

At the very end of cooking, add garlic and ginger, boil for 5 minutes and remove from heat.

The finished sauce should resemble a smooth puree.

Prepare clean jars and sterile lids. Pour hot sauce into jars and roll up immediately.

The original sweet and sour sauce can be served with pasta and any meat dishes as soon as it cools down. But it will be even more fragrant and tasty, as it is infused - one to two weeks. Bon Appetit!

apricot sauce

It may sound ridiculous, but apricot sauce is just magical with meat dishes. Try it once and it will become your signature dish 🙂

INGREDIENTS

Dried apricots (dried apricots) 200 Grams
Water 800 milliliters
Sugar 1 teaspoon
Salt, spices - to taste

We wash the dried apricots, then fill them with cold water and soak for 2-3 hours.

We put the pan with the same water on the fire, bring to a boil and cook for 15-25 minutes over medium heat. Dried apricots should soften.

Drain the remaining water from dried apricots, grind it through a sieve or grind it in a blender.

Add sugar (1 glass of sugar is added in the photo, because the sauce was prepared for milk porridge. If you are going to serve the sauce for meat, one teaspoon is enough), salt and spices to taste.

Now put the grated dried apricots with sugar and spices on the fire, bring to a boil and cook for another 2-3 minutes until thickened.

Remove from heat, cool and serve. Bon Appetit! 🙂

Apricot sauce - step by step recipe with photo on

It may sound ridiculous, but apricot sauce is just magical with meat dishes. Try it once and it will become your signature dish 🙂

apricot sauce

To prepare apricot sauce, you need to take very ripe apricots. Such sweet sauces are served with manniks, cereals, puddings, casseroles, pancakes and pastries.

Ingredients:

apricots - 500 g;
granulated sugar - 400 g;
water - 150 ml;
ground cinnamon - 1/4 teaspoon.

Rinse ripe apricots, cut into halves, remove pits. Rub apricots through a fine sieve, mix with sugar and cinnamon, pour in water. Then, stirring, bring the mixture to a boil and cool.

On a note. If your apricots are not ripe enough, it is better to change the technology a little. First, grind the prepared apricot halves in a blender, mix with sugar and cinnamon. Stirring, bring the mass to a boil, then rub through a fine sieve and cool.

Here is another interesting recipe: apricot marshmallow - simple, but time-consuming.

Apricot chutney - sweet and sour apricot sauce for meat

Apricot chutney or sweet and sour apricot sauce for meat - my next experiment

Greetings, dear friends! I relaxed on vacation, I don’t cook anything new at all ... Although, not quite like that! Today, finally, I cooked apricot chutney - meat sauce, the recipe of which was shared a long time ago by a friend at my former job.

First, a small educational program. Chutneys are traditional Indian sauces or seasonings for main courses. Vinegar-based chutney is prepared, sometimes from vegetables, but more often from fruits, with the addition of spices, due to which the sauce has a spicy, sweet and sour taste.

I've wanted to make apricot chutney for many years, but somehow, for various reasons, I always missed the apricot season. Yes, to be honest, buying ripe apricots in Moscow is still running.

What do you need for apricot chutney

The recipe is given based on 1 kilogram of apricots. I had 600 grams of apricots, and I also reduced all the proportions, except for the apple, here I write, as it was in the recipe.

Ripe apricots - 1 kg
Apple - 1 piece
Lemon - 1 piece
Onion - 2 heads
Garlic - 4 cloves
Fresh ginger - 30 grams
Apple cider vinegar - 250 ml
Brown sugar - 200 grams
Carnation - 5 buds
Cumin - 2 teaspoons
Curry - 2 teaspoons
Salt - to taste
Cayenne pepper - a pinch

There was no cayenne pepper, I took pink peppercorns and crushed it in a mortar. We are not very big fans of too hot seasonings, so pink pepper was just right.

How to make apricot sauce for meat

Apricots for chutney are best taken ripe or even overripe. We wash, remove the bones and cut into 4 - 6 slices. The lemon must be peeled and cut into 4 parts. Peel the apple and cut into small pieces. Chop the onion and garlic, grate the ginger on a fine grater.

Pour apple cider vinegar into a saucepan, add sugar and bring to a boil. Cook for three minutes until sugar dissolves.

Then put apricots, apple, lemon, onion, salt and all spices except ginger and garlic. Cook over low heat for about 40-50 minutes after boiling.

Everything should boil down to a slightly thick mass. (So it was in the recipe, during my cooking the mass did not particularly thicken, but it thickened later when it cooled down.)

Add grated ginger and garlic at the very end of cooking. I added ginger and garlic about 10 minutes before the end of cooking, I do not like the taste of uncooked garlic.

Let the finished apricot chutney cool slightly and arrange in sterilized jars. I just had jars of apricot jam. In the picture, just everything that happened, two jars of 360 grams and another small bowl.

You can eat apricot sauce right away, but in a month it will become even better, checked! And it can be stored for a long time, open, in the refrigerator, of course.

Serve apricot chutney as a sauce for meat or as a condiment for sandwiches. Or you can just try it with fresh bread.

Of course, I ate this sandwich, but to be honest, it tastes better with meat! I think it will be just wonderful with duck breast or baked loin, as well as with any fried meat!

I recently baked a turkey shank in the oven in a sweet marinade, the recipe is here, then I served it with chutney, and these two dishes complemented each other wonderfully. Recommend!

I hope you enjoy this sweet and sour sauce for meat - apricot chutney. My apricot sauce turned out more sweet and sour and spicy than spicy, the Indians would not understand, but just right for us!

Who will try to cook, write, please, it is interesting to know your opinion! And I have already finished the first batch of apricot sauce and I have prepared a new one, I really like it!

And if you don’t like sweet sauces for meat, and you prefer brutal horseradish with beets, then the recipe is here. You can also make your own mustard.

Goodbye until the next experiment. Subscribe so you don't miss something interesting.

Apricot chutney - sweet and sour apricot meat sauce, Housewife World

Apricot chutney is an apricot sauce that has a sweet and sour, spicy flavor that can be spicy if desired. Serves as an excellent seasoning for meat!

Choose ripe, undamaged apricots first.

Wash the fruits in running water, put them in a colander to drain excess liquid, remove the seeds and cut into two to four parts.

Wash the lemon, peel the skin and cut into slices. Remove the bones, otherwise they will give the finished sauce a bitter taste.

Peel and grate the garlic, if you add ginger, then it also needs to be peeled and grated or chopped with a knife.

Pour the necessary amount of vinegar into the pan and add sugar. Heat over low heat until the sugar is completely dissolved.

Grind apricots with a blender or scroll in a meat grinder.

Add apricots and lemon to the hot marinade, you can add your favorite spices - according to your taste.

Cook the sauce over low heat - after boiling for about 35-40 minutes. Stir with a wooden spoon so the gravy doesn't burn.

At the very end of cooking, add garlic and ginger, boil for 5 minutes and remove from heat.

The finished sauce should resemble a smooth puree.

Prepare clean jars and sterile lids. Pour hot sauce into jars and roll up immediately.

The original sweet and sour sauce can be served with pasta and any meat dishes as soon as it cools down. But it will be even more fragrant and tasty, as it is infused - one to two weeks. Bon Appetit!