Watermelon sauce

Watermelon sauce

Category: Blanks

Ingredients
Watermelon red, ripe

Cooking method

• I don’t remember what I forgot on the internet, but I came across a recipe for watermelon sauce.
• I was very interested in the watermelon result, so I decided to try to cook it myself.
• I call the seller of watermelons in the market, ask for a red ripe and sweet watermelon, so that it is 3 kilograms by weight ... in response I hear: I wanted a sweet watermelon, so that it was a little larger than potatoes))) I don't have such. There is a good watermelon, 8 kilograms - come!
• I went to get acquainted with the watermelon. The watermelon turned out to be big, indeed, by 8 kg.!

• They cut the watermelon, cut out a square in the right side, divided it into three, took the sample and appreciated it - really red, sweet)) I took the watermelon home.

• I washed the watermelon from all sides, cut it in half and got the desired 3-4 kg .. The rest of the kilograms were successfully attached to themselves - really tasty!))

• Cut the rind off the watermelon. Cut the red pulp into small pieces, put in a saucepan.

• Bring to a boil, boil the pulp for about 15-20 minutes, the watermelon is completely covered with juice.

• Pass the watermelon slices through a sieve. Little will remain of him, only bones.

• Pour the resulting juice with the pulp of the watermelon into a saucepan, bring to a boil, and simmer the mass over low heat. I got a watermelon puree (if you can call it that)) about 3 liters. This is about the size of a 5 kg piece of watermelon.

• It takes a very long and tedious process to boil down! It took me about 6 hours to boil down. The mass had to be boiled "over very low heat" 3-4 times, and it turned out to be quite dark in color, and sweet and sour in taste.
• Honestly, I interrupted the boiling process when I realized that I would not get the result "as in the author's photo" and that the result did not match the original recipe of the author.
• The author made about 300 ml from 1.5 kg of watermelon in 11 hours of cooking. watermelon sauce, dark brown!
• Some kind of inconsistency in the amount and time of boiling is obtained) Probably, I got the wrong watermelon))
• I got from a watermelon weighing 5 kg, or 3 liters of watermelon puree, in 6 hours of boiling, 750 ml. sauce, and red)
• At the end of boiling down I added 1 tsp to the sauce. salt "dry gremolata" and 2-3 tbsp. l. sherry vinegar (to taste), which balanced the taste of the sauce for the better.
• The leftovers of the sauce stood on the table for a couple of days, which even improved the taste of the sauce - that means the sauce should ripen!
• Ready hot watermelon sauce, poured into bottles, closed with lids and put on the lids until completely cooled.
• The sauce can now be stored in the pantry or closet.
• Let it insist and mature!
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Note

If you have melons and watermelons for free, you can start producing, cooking watermelon sauces!
I got 3 bottles of sauce, 250 ml each. and the cost for all my products is about 100 rubles (the cost of only a watermelon).

Bon appetit, everyone!

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Juicy salad with watermelon and feta (MariS)

Watermelon basket with "berries" (dopleta)

[Admin]

Admin, Tatyana, well, how is he to you? came to the court? will you still do, or will you stay in the samples?
I have this year of watermelon novelties, for the first time I froze a bunch of fresh watermelon on cocktails, now the sauce has appeared ... with what to eat it

Tanyusha, the sauce is sweet in itself. To improve the taste, I added aromatic salt, and a little vinegar (written in the recipe), additives to my taste.
Such a sauce can be considered culinary and confectionery, for cottage cheese, cheese cakes, breads, pancakes, pancakes and so on ...
The trial went for a bun, for butter - I liked it
You can also try adding it to meat.

A sauce that can be flavored, added, sweetened or sour.

I don’t know if I’ll do it yet. Let it ripen in bottles, then once again appreciate the taste.
Only one thing stops me - there is too much glucose-sugar in a watermelon, for me this is a lot, I cannot invest so much in myself.
If the excess of glucose in the sauce and long cooking does not stop, you can donate one watermelon weighing 8 kg.

And again, PONTS! Not every home serves pancake pancakes with watermelon sauce

[Admin]

AdminIn general, berry sauce for everything .. why not? when we pour pancakes, pour jam on pancakes, sugar does not stop anyone.
Tanya, but it is precisely the watermelon freshness that does not disappear during the long cooking? That is, by trying "with closed eyes" he can taste it?
We now have cheap watermelons, like shoe polish, perhaps I'll try to cook!
Thanks for the new product!

Tanya, but it is precisely the watermelon freshness that does not disappear during the long cooking? That is, by trying "with closed eyes" he can taste it?

Well, it's hard to talk about the freshness of watermelon, it seems like the watermelon has already been heat-treated, boiled down.It's fresh from the fridge, it's cold

The sauce has a watermelon taste, you can feel it

[Admin]

Admin,

The sauce has a watermelon taste, you can feel it

This is the main thing, thanks!
Another question, is the tendency to burning during the boiling process strong?

Tan, the stage of readiness to which I brought it, there was no burning, the sauce is thin.
And just in general, six hours of boiling, and I stirred it only once an hour, approximately. It just gradually thickened.

I was also surprised, like a watermelon, very sweet, a lot of sugar-glucose, hands sticky, sweet ... and does not burn.
Apparently, there is too much juice-water in the watermelon, and not enough pulp.

[Admin]

AdminSo it is also hassle-free
I have a bowl of Soviet times, half a meter in diameter from a thick-walled luminaire, the very thing will be, it should quickly evaporate, boil down.
I love experiments (especially edible ones)
On my next day off and I'll cook.

[Tatyana]

And again, PONTS!

I also experimented last year ... True, I took not 3 kg of watermelon, but a smaller one, but I chose a wider pan and the layer of juice turned out to be small.
I prepared for a long and tedious evaporation. Thirty or forty minutes later, she came to look and found that the juice had turned into a thin layer of caramel at the bottom of the pan. I barely had time to scrape it into a jar before it hardened tightly. So it’s worth it. Apparently, I also did not make the smallest light.

Tatyana, it’s good to be reminded We must try to melt it, but at least use my "sauce" in baking, like molasses, or something.

[Olya]

Apparently, I also did not make the smallest light.

Olya, this is most likely - there was a strong fire, and a small amount
I have a volume of almost 3 liters

Yeah, look at your caramel sauce, I wonder

Girls, how does it differ from nardek (watermelon honey)?

Watermelon honey is prepared by boiling watermelon juice - the pulp is preliminarily passed through a juicer, and the resulting juice is boiled down.
Watermelon sauce - boiled watermelon pulp (juice + pulp), that is, watermelon puree.

And there, and there boiling, without the use of sugar, only pure watermelon.

[Tatyana]

Tatyana, I WANT!
It's getting colder, a watermelon is quietly lying in the corridor, can it really get confused ?? If anything, wait with the report.

Zhdemssss ... sitting together in the bushes

[Admin]

Admin, Tatiana, I cook it. My question is, what can be used to replace sherry vinegar?

[Ilona]

Ilona, take apple, wine, well, in extreme cases, the usual. And taste it! Maybe pour less vinegar first, and then add

[Tatyana]

Tatyana, I'm reporting. I cooked for a long time, the watermelon was very juicy, but it is not stressful, it is being cooked for itself, I go about my business. The sauce is very interesting, but I think if it stands the taste will ripen. I added pomegranate seasoning and lemon juice, the taste of the watermelon is distinctly guessed. It will be delicious with meat.You can also make a sweet version, for example, for curd !!! : nyam: Tanyusha, thanks for the idea!

[Ilona]

Ilona, to your health! thank you for your trust

Yes, it takes a long time to cook Additives may be to taste, but watermelon dominates

Take away something from the watermelon family. Well, at least half of one. For experiment.
And store the sauce in the refrigerator?

This is Taganrog's own watermelon melons
I had to spank the market for an experiment
You can store in the pantry, it closes under the lids

This is Taganrog's own watermelon melons

; D of course not own, but there are a lot of watermelon breakdowns and the price is 10 rubles. for a kilo pleases.

the price is 10 rubles. for a kilo pleases

then we go to you))

URAAAAAA !!!!

[Nikusya]

Nikusya, do you think for a watermelon? For the sauce

Nikusya, do you think for a watermelon? For the sauce

It's good that I ran off to bed on time, otherwise I didn't sleep all night!