Hot-sour-sweet seasonings, sauces

[Plum with basil.]

Hot-sour-sweet seasonings, sauces

Category: Sauces

Ingredients
Plum with basil.
Black plum (can be replaced with yellow)	1 kg net weight
Fresh green basil	200 g
Hot peppers (fresh red or green)	50 g
Salt	5 g (taste)
Sugar	300 g (adjust yourself start with 150g and add)
Aromatic apple cider vinegar	100 ml

Cooking method

• Boil the plums in a saucepan with 1/2 cup of water, add all the other products, boil for 15-20 minutes and break up the hot mass with a blender or glass mixer, then rub through a sieve so that there are no fibers in the mass.
  
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• Pour the sauce into jars and roll up the lids and put on the lids until they cool completely ..
  
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• The yield is small - 3 jars of 250 grams.
  
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• Cumberland sauce
  
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• The sauce is a classic seasoning for cold game and poultry, liver pate.
  
• I was convinced of this myself, because it is my favorite sauce, and I cook it every year.
  
• An unusual combination of products and an excellent result.
  
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• Structure:
  
• Shallots (onions) - 50 grams
  
• Garlic - 1 wedge
  
• Fresh ginger - 20 grams
  
• Oranges - 2 pieces
  
• Lemon - 1 piece
  
• Red wine - 250 ml.
  
• Salt - 1 tsp
  
• White pepper - 1 tbsp l (freshly ground)
  
• Light hot mustard - 2 tbsp. l
  
• Red currant - 400 grams
  
• Black currant - 100 grams
  
• Sugar - 500 grams
  
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• Preparation:
  
• - Peel the onion, garlic, ginger and cut into small pieces.
  
• - Remove the zest from the orange, cook in water for five minutes (just to cover the zest), chill quickly and cut into small pieces.
  
• - squeeze the juice from oranges and lemon.
  
• - Mix all processed foods with red wine, salt, pepper, mustard and cook for 10 minutes.
  
• Do not be surprised at the color of the resulting sauce, muddy and dirty - this is a temporary phenomenon.
  
• - add currants to the broth, boil and then add sugar, mix again.
  
• - cook the mixture for 30-40 minutes until thickened.
  
• - taste and salt.
  
• - transfer to jars, roll up the lids and leave to cool on the lids.
  
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• Bon Appetit!
  
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• Gooseberry and red currant sauce
  
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• I came up with this sauce myself, and did not regret it. Delicious and pleasant sauce
  
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• Structure:
  
• Unripe green gooseberries - 500 grams
  
• Red currant juice - 300 ml
  
• Hot red pepper - 1 piece 35-40 grams
  
• Apple cider vinegar - 75 ml.
  
• Sugar - 300-400 grams
  
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• Preparation:
  
• - chop the gooseberries, pepper finely, finely chop with a blender (not until mashed potatoes).
  
• - add currant juice, vinegar, sugar, bring to a boil and boil over low heat for 30 minutes.
  
• - pour into jars, roll up the lids, and put to cool on the lids.
  
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Note

Hot-sour-sweet seasonings are good because they can be served both in meat (especially white dietary) and with fish, cottage cheese, simply spread on a sandwich, served with pancakes, pancakes.

These spices are not eaten like ketchup, in that amount and dipped in meat or poured over meat. Enough 1-2 teaspoons to flavor the cold cuts and give a pleasant taste to the dish.

Today I prepared three types of these spices, which I will share with you.
All seasonings are quite quick to prepare, contain herbs, berries, fruits, hot peppers, vinegar and a large amount of sugar.
I prepare such seasonings every year and little by little, 3-4 jars of each - enough for the whole winter.

The amount of sugar can be adjusted to your liking by adding less or more.
In my recipes, the amount of sugar is already balanced, however, for my taste.
Bon Appetit.

I can’t rate Hot-sour-sweet seasonings, sauces - as an interested person in their preparation and eating, but believe me - it's delicious!

Admin, I'm very interested in the recipe for Cumberland sauce. But what kind of red wine would you recommend to use: dry, semi-dry, dessert? How do you cook?

I use dry, semi-dry wine - the sauce is worth it for my taste

Romochka-Tanya, hunting is worse than bondage: I ran to the grocery store for wine, I cook, adhering to the exact technology. The smell becomes richer and tastier every minute. There are 10 minutes left until the end, and still far from thickening. What can I do, maybe something? Do not want. Wait?

[Agata]

Agata, the sauce will not be completely thick, and will thicken when it cools
Before thickening, this is before partial evaporation of the liquid, therefore it becomes thicker.

[Admin]

Admin I have red currant jelly .... well, do not eat it from me, but if this jelly is put into sauces instead of sugar and red currant? will it work?

[Admin]

but believe me - it's delicious!

YES, they believed it, so they boiled it right away. This is delicious . Thank you, Admin ... My family loves these things.
Now my jars are upside down, cooling down, waiting for winter.
The rest of your sauces are next.

[Admin]

Admin I have red currant jelly .... well, do not eat it from me, but if this jelly is put into sauces instead of sugar and red currant? will it work?

Yana, I haven't tried to do it myself, I can't say anything

But you can try a little

[Admin]

This is delicious . Thank you, Admin .
The rest of your sauces are next.

Agata , FOR HEALTH !!! Enjoy your meal!

If possible, a little clarification on Cumberland sauce. Do we add zest only from oranges? throw away the lemon? And yet - to throw a whole currant or squeeze the juice?

[orange zest]

From the recipe:
- remove orange zest, cook in water for five minutes (just to cover the zest), cool quickly and cut into small pieces.
- squeeze the juice from oranges and lemon.

That is, we use separate orange zest and separate orange and lemon juice.
Lemon peel doesn't work.

I use whole currants, whole berries

The law of meanness worked - the sauce (Cumberland) spilled evenly over the cans and not a drop was left for the sample. I had to lick a spoon
Rich, multifaceted taste. With some fresh cold meat will go with a bang.
True, I, apparently, overdid it with ginger. There was no fresh on the market and I plopped a teaspoon with a large slide of dry. This amount turned out to be too much, the taste of ginger drowns out the other notes a little and, in general, fresh would be better, but not destiny ...

The law of meanness worked - the sauce (Cumberland) spilled evenly over the cans and not a drop was left for the sample. I had to lick a spoon
Rich, multifaceted taste. With some fresh cold meat will go with a bang.
True, I, apparently, went too far with the ginger. There was no fresh on the market and I plopped a teaspoon with a large slide of dry. This amount turned out to be too much, the taste of ginger drowns out the other notes a little and, in general, fresh would be better, but not destiny ...

That's why he is the law of meanness

The sauce should be steeped and tastes better when cold. Then maybe everything will fall into place with ginger.

With this sauce I also like pancakes and fritters

Hello. I want to try your sauces, the berry just arrived. Can you tell me, but salt does not go to the gooseberry and currant sauce?

Hello. I want to try your sauces, the berry just arrived. Can you tell me, but salt doesn't go to the gooseberry and currant sauce?

To your health!
Everything according to the recipe and to your taste. If you think that there is not enough salt, you can add. But, as a rule, salt is not added to such sauces.

Thanks for the answer. I made the sauce exactly according to the recipe, did not add salt. Spilled exactly into jars, only licked the spoon. The sauce is amazing, delicious !!! And when it is still infused, yes with meat ... Now I regret that I did little, the way out is small. Will frozen berries make a sauce or not? Now Cumberland is next in line, I will definitely try.By the way, I also made your cherry sauce for meat, very tasty, spicy, sold out in one sitting, apparently the store ketchups are already boring. Thank you for the recipes. I wanted to insert a photo, but did not figure out how. I wanted to show off the beautiful color of the sauce.

[Ludmila]

Ludmila, Thanks for the kind words!

Cumberland is a very chic sauce, I really like it! Cook for your health and share your impressions, it's interesting!

How to insert a photo into your message

Sauces can be made from frozen berries and fruits, it will work out fine

Tatiana, I have a question about plum sauce ...
We do not eat spicy food, can we not put hot peppers in this sauce at all? Or will it taste ungainly without it?

Tatiana, I have a question about plum sauce ...
We do not eat spicy food, can we not put hot peppers in this sauce at all? Or will it taste ungainly without it?

In any case, we create the taste of the product ourselves. You can not make the sauce hot, but add very little hot pepper just to indicate the taste and piquancy of the sauce, or remove the pepper altogether. Without pepper, the sauce will turn out bland.

I always focus on my taste, and reading the recipes and the amount of pepper, vinegar, oil and other things, I immediately determine how it will be for my taste and make a bookmark for myself more or less - then I will have to eat something

there is something then I have to

So that's it!
Thanks for the clarification, I will put a little, as I usually put in vegetable preparations. Moreover, the output of finished products is small. Yes, and our guests eat spicy food with pleasure, it is in the family that all those who do not like hot pepper gathered

Admin, I ask you again: how to store jars of plum sauce?
I made it! What a breathtaking smell from it was while I was cooking it. But, like many others, this sauce has definitely sold out in the prepared jars, all that remains to try is to lick a spoon ... But I still put the pepper, 1pc. After tasting (i.e. licking a spoon), I really liked the taste ....
I packaged the sauce in rolling jars. Store them in the refrigerator now, or can they just be on the shelf in the closet? I think their storage will not take long, but for now the question is relevant ...

[Lily]

Lily, THANK YOU! Nice to hear that the sauce came to the table

If the jars are closed under the lids, nothing will happen to him when stored in the pantry, closet. I didn't store it for a long time, but 3-4 months were enough for me, there was nothing further to store