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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 meat. These fruits make delicate sauces with sourness and sweetness. Also, due to the consistency of apricots, the sauce itself comes out thick, like puree. You can prepare the additive in different ways, but in any case you get a tender but rich dish.
Sauce for the winter: sweet and sour
Preparing 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 flavorful dressing for meat dishes. To prepare this apricot sauce for the winter, you need to take:
- kilogram of ripe apricots;
- one apple;
- one lemon;
- four cloves of garlic;
- two onions;
- 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;
- a little salt;
- a pinch of hot ground pepper.
This recipe is for Indian cuisine. It is for this reason that you can find such different combinations in it. Why is apricot sauce ideal? For tender poultry and some types of fish. By the way, you can eat this sauce just like that, as a base for sandwiches. However, it is with meat that it reveals itself best.
Preparing apricot sauce for the winter
First, prepare all the ingredients. Apricots are cut in half and the pit is removed. Each half is divided into slices. The apple is peeled from seeds and peel, cut into small cubes. The lemon is also peeled and cut into slices. Grate garlic and ginger.
Vinegar is poured into the pan for cooking apricot sauce. Add sugar, stir and wait until the sugar dissolves. This usually takes about three minutes.
Then add apples, apricots and lemon. Add spices. Only ginger and garlic are left. The mixture is stirred and left to cook. When it boils, reduce the heat a little. Wait for the mixture to boil down and become thicker. Add garlic and ginger and cook for another ten minutes.
Apricot sweet and sour sauce is placed in sterile jars. The most delicious sauce is one that has been brewed for about a month. However, you can open the jars the very next day. They are stored for a long time, even if opened.
Another conservation option
The good thing about this recipe is that you can easily adjust the amount of ingredients. Dried herbs can be taken either in the form of ready-made mixtures or collected yourself. Perfect for: cilantro, dill, celery. To start, 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 and lightly watered. This will prevent burning. Boil until they release juice. When the fruits lose their shape and become soft, they are turned into puree using a blender.
When the mixture boils and begins to thicken, add sugar and salt. The amount of these ingredients is adjusted to taste. Then add finely chopped garlic and herbs. Cook for another ten minutes. The finished sauce is placed in sterile jars, which are then tightly wrapped and left for a day in a dark place. Then put the sauce in the refrigerator.
The easiest chicken sauce recipe
It’s not for nothing that this recipe is called the simplest. 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 preparation take:
- three quarters of a glass of apricot jam;
- 1.5 tablespoons Dijon mustard;
- a tablespoon of rice vinegar;
- three tablespoons of mayonnaise.
All ingredients are mixed together. The apricot sauce recipe is really simple! It only takes ten minutes to brew.
Delicious dried apricot sauce
Dried apricots, or dried apricots, are also a good base for a spicy sauce for meat. You can prepare such a supplement at any time, since dried apricots are stored for a long time and are sold all year round. To prepare you need to take:
- 800 ml water;
- two hundred grams of dried apricots;
- a teaspoon of sugar;
- a little salt;
- ground black pepper;
- half a teaspoon of curry.
To begin with, the dried apricots are thoroughly washed, then filled with cold water for a couple of hours. After which they begin to prepare it. Cook dried apricots in the same water. Place on the stove and cook for about twenty minutes.
After draining the excess water, use a blender to puree the fruit. Then add sugar and spices, grind everything. Place it back on the stove and cook for another five minutes after boiling. The finished 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 you will have a complete dish for breakfast or lunch. Children will also like it, as it will have a beautiful and rich color.
Delicious sauce for meat dishes
Any steak is good on its own, but sometimes the sauce is a nice addition. This will make a delicious sauce based on ripe apricots. It has a delicate consistency and spicy taste. To prepare it you need to take:
- 600 grams of apricots;
- three tablespoons of sugar;
- 50 ml 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 is very aromatic! You can make your own apple juice or buy it store-bought. But you need to try to have less sugar in it.
Making a gentle sauce
How to make apricot sauce? The main ingredient is washed, cut into halves, and the seeds are removed.
Place 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, add the apricots, fry for about five minutes, stirring. Pour in both types of juice and the remaining vinegar in which the fruits were pickled. Finely chop the garlic and add it to the pan. Do the same with pepper. Salt and pepper. Simmer everything for about fifteen minutes under the lid. The finished dish is crushed using a blender. Serve cold.
Recipes with apricots are quite diverse. Some people like jam or preserves, while others prefer to flavor meat dishes with them. In fact, sauces based on these ingredients help bring out the flavor and aroma of tender white meat. They are prepared in different ways. The simplest ones are mixed before serving, while others are rolled into jars to be enjoyed later. This is relevant for those who understand that ripe apricots are only available in season. Also, for such situations when you want to pamper yourself with apricot-based sauce, if it is difficult to find ripe fruits, you can take dried apricots or jam. Quick versions of sauces are no worse, they have their own taste and zest.
Adjika is considered to be an Abkhaz pasty dish with a very spicy taste. Traditionally it is prepared with a lot of garlic and red hot pepper, but today there are a large number of milder recipes for this magnificent sauce. For example, adjika made from apricots, which you most likely have never heard of before.
They cook everything from this fruit, this is due to its delicate pleasant taste, ability to satisfy hunger, increase performance and make a person more energetic and cheerful. In addition, apricot dishes remove toxins from the body and strengthen the immune system. The beneficial properties don’t end there, but let’s return to this amazing and original adjika, which anyone can prepare.
This sauce is somewhat similar to the famous Georgian tkemali; it has a pleasant sweet and sour taste and is perfect for meat, fish, cereals and vegetables. You can even simply spread apricot adjika on bread, it will turn out very tasty, simply incredible. How delicious it is to eat this adjika with kebabs and fried steaks, you just need to try it. Next, we offer you excellent recipes with which you can profitably diversify your usual winter preparations.
Adjika from apricots and peppers
Ingredients:
- apricots – 1 kg
- sweet pepper – 2 pcs.
- hot pepper – 1 pc.
- onion – 500 g
- black pepper – 5 peas
- salt – 1-2 teaspoons
Grind all the ingredients using a blender or meat grinder, bring to a boil, simmer over low heat until thickened for 40-50 minutes. Stir the adjika from time to time so that it does not burn. When it is ready, immediately put it into sterilized jars and store it in the cellar.
Adjika from apricots with tomatoes
This adjika recipe is suitable for those who gravitate towards traditional cuisine and are afraid of too bold experiments.
Components:
We pass all the ingredients through a meat grinder. We put the puree-like mass on the fire and cook until thickened for about 40 minutes after boiling, then put it in sterilized containers and store it in the cellar.
Apricot adjika with herbs
Required Products:
- apricots – 700 g
- garlic – 1 head
- basil – 0.5 bunch
- parsley – 0.5 bunch
- dill seeds - 2 table. spoons
- chili pepper – 1 pc.
- vinegar - 2 tbsp. spoons
- salt and sugar - to taste
Grind the apricots in a food processor, then bring to a boil and simmer lightly for half an hour. Then add finely chopped herbs, chopped garlic and chili pepper. First fry the dill seeds, then grind them and add them to adjika, boil everything together for 10 minutes, adjust to taste with salt and sugar, pour in vinegar and place in clean, dry, sterilized jars, and seal.
Spicy adjika from apricots and tomatoes
Components:
- apricots – 500 g
- tomatoes – 1 kg
- chili pepper – 2 pcs.
- sweet pepper – 500 g
- garlic – 1 head
- hops-suneli – 1 teaspoon
- coriander – 5 g
- basil – 1 teaspoon
- salt and pepper mixture - 1 teaspoon each
- sugar – 1 tbsp. spoon
- vinegar – 70 ml
Divide the apricots in half, add a small amount of water and put on fire. Finely chop the tomatoes, add to the apricots, mix everything well. When these products have already released their juice, add grated bell pepper, chili and onion, mix everything well. Then it was the turn of sugar and all other spices; add them no earlier than 40 minutes after boiling. At the last stage, add chopped garlic and boil everything together for 10-15 minutes. Pour vinegar into adjika, remove from heat and pour into sterilized jars.
Fruit sauce lovers will love the sweet and sour apricot sauce. It has a spicy, slightly spicy, sweet and sour taste. It can be consumed both hot and cold. This sauce goes great with poultry dishes, and it's perfect with fried chicken!
Apricot sauce can be prepared for the winter by rolling it hot into clean, sterilized jars or bottles.
Ingredients
So, to prepare sweet and sour apricot sauce you will need:
apricots - 700 g;
garlic - 4-6 cloves;
fresh or dried spicy herbs (parsley, oregano, thyme, marjoram, savory, etc.);
chili pepper - 2-3 rings;
salt and sugar - to taste.
Cooking steps
Place the chopped apricots in a thick-bottomed saucepan, add salt and sugar (1 teaspoon of salt and 1 tablespoon of sugar were enough for me, but this is a matter of taste). Pour 1/2 cup water into a saucepan. Bring the apricots to a boil and simmer over low heat for 15-20 minutes.
Add the crushed seasonings to the boiling sauce and cook for another 10-15 minutes. You can optionally puree the sauce in a blender at the end.
Overripe apricots are an excellent basis for preparing a wide variety of sauces for the winter. For example, sweet and sour, spicy apricot sauce with the addition of tomatoes, spices and garlic would be a good addition to meat or fried chicken or duck. Its composition is somewhat reminiscent of Indian sauces, but it requires less spices and is much easier to prepare. The taste can be easily adjusted by decreasing or increasing the hot chili and black pepper, salt and sugar. There is no vinegar in this preparation; the natural preservative is the acid found in apricots and tomatoes.
The texture of the sauce can be either homogeneous, creamy, or with pieces of fruit and vegetable pulp. It is better to cook it in small portions and put it in jars with a volume of 150-200 ml. The sauce turns out rich, concentrated and a small jar will last you more than once.
Apricot sauce for meat for the winter - recipe with photo
Ingredients:
- overripe soft apricots – 200 g;
- fresh tomatoes – 150 g;
- garlic – 3 cloves;
- onion – 1 large head;
- salt – 2/3 teaspoon;
- sugar – 2 teaspoons;
- chili pepper flakes – 0.5 teaspoon (or pepper pod);
- ground chili pepper – 0.5-1 teaspoon (to taste);
- ground black pepper – 0.5 teaspoon.
Divide soft, overripe apricots into halves, rinse and cut into small pieces. Do not remove the skin; it will boil and then grind with a blender. If you do not use a blender, then in this case the fruit must be at least partially removed from the skin. 
Cut a large onion into cubes or quarter rings. Add to bowl with apricots and stir. 
It is better to take tomatoes that are not very juicy, so that you do not have to evaporate excess liquid. They only need to be peeled if the sauce will not be crushed; to make it smooth, cut the tomatoes into small pieces along with the skin. Add to the apricots and onions, stir, add a little salt and leave for a few minutes so that the tomatoes release a little juice before starting to cook. 
Transfer the fruit and vegetable mixture to a small saucepan or sauté pan. Place on low heat. Heat to a boil. Cook, stirring, over low heat until the tomatoes and onions are soft. Apricots will soften quickly, so you need to determine the degree of readiness by the denser components of the sauce. 
Transfer the contents into a blender glass and blend until smooth to obtain a smooth puree. 
Return to bowl. Grind the peeled garlic cloves in a mortar or grate them on a fine grater directly into a bowl with the sauce. 
Season the apricot sauce with black pepper, chili powder and flakes, or add a whole chili pod (this will need to be removed before finishing cooking) 
Cook the sauce over low heat until thickened, stirring to prevent it from burning. After 5-7 minutes the sauce will begin to thicken and splatter. To avoid staining the stove, cover it with a lid (loosely so that steam escapes) or place a special metal mesh on top. Cook for approximately 12-15 minutes until desired thickness. Add salt and sugar before turning off. Take a little sauce, cool and taste, adjust if necessary. 
Sterilize jars as usual for preparations: in the oven, microwave, over steam. Don't forget to boil the lids - everything should be hot and sterile. Place the boiling sauce into jars, screw on the lids, and turn them upside down to make sure they are sealed. After a few minutes, wrap it in newspapers and wrap it in a warm blanket or blanket for additional sterilization. 
The next day, the jars of apricot sauce will cool to room temperature, and you can transfer them to a cool basement for storage. Good luck with your winter preparations and bon appetit! 
Author Elena Litvinenko (Sangina)
Seasoning for meat, fish or rice side dish prepared according to this recipe will amaze you with its taste and aroma. Sweet and sour apricot sauce can be eaten immediately after it has cooled, or rolled into jars and stored.
Of course, it’s a little unusual to make sauce from berries: jam and compotes are somehow a more common option for preparations. But I dare to assure you that the sauces turn out amazing: some from red currants (the recipe is on the website), some from apricots. If your household has already eaten its fill of seasonal berries, or has come across sour berries that are not to their liking, it’s time to make a wonderful preparation out of them.
Product composition
- 500 grams of ripe apricots (weight without seeds);
- 300 grams of onions;
- 300 grams of sweet pepper;
- one packet of Quittin (jelly);
- 350 milliliters of water;
- ½ teaspoon red hot pepper;
- ½ teaspoon dried basil;
- ½ teaspoon oregano;
- ½ teaspoon salt;
- 100 grams of granulated sugar;
- three tablespoons of 6% apple cider vinegar;
- two tablespoons of vegetable oil.
Sweet and sour apricot sauce: step-by-step preparation process
- Peel ripe apricots (it is better to take sour berries) and puree them in a blender (you can use a meat grinder).
- Peel sweet bell peppers and onions and cut into small cubes.
- Pour vegetable oil into a heated frying pan (you can use aromatic homemade oil), add the onion and fry it until golden brown.
- Then add sweet bell pepper and add apricot puree.
- Stir, add water, add salt and granulated sugar, add quettin and add vinegar.
- Advice. Thanks to quettin, the sauce becomes thick in just five minutes. You can buy this product in large supermarkets and specialized departments. If you haven’t found such a wonderful product, then you can do without it: you just have to cook the sauce over low heat not for 5 minutes, but for an hour: until the desired thickness.
- Bring the entire mixture to a boil and cook, stirring constantly, for another three minutes.
- Then add all the spices needed for the recipe: pepper, basil and oregano - cook for a couple more minutes and remove from heat.
- Pour the sauce into dry, sterilized jars (a liter of sauce comes out of this amount of ingredients), immediately roll up the lids and let cool at room temperature.
- You can store the sauce at room temperature.
Sweet and sour apricot sauce will remind you in winter of warm summer and bright sun. You can serve it with any meat or fish dishes: or simply with a slice of bread. It also goes well with a side dish of rice: be sure to prepare and save a piece of summer for the winter. You will find other original ones on our website: come in and choose.
