Spicy cranberry sauce
■ 1 kg of fresh or frozen cranberries
■ 1/2 cup water
■ 1 glass of sugar (or more - to taste)
■ a pinch of salt and freshly ground pepper
■ 4-5 pcs. black pepper, 3 pcs. carnations
■ 1/2 pack of zhelifix
Wash the cranberries, put them in a saucepan, add water and put on slow fire. When the berries begin to burst, mix the mixture, lower the heat, cover the pan with a lid and cook for 15-20 minutes. Part of the berries smash directly in a saucepan with a crust for mashed potatoes. Mix 1 tbsp. l. sugar with zheliksom and add in a saucepan with sauce, mix, let the mixture boil again. Add the remaining sugar, salt, pepper and cloves. Once again bring to a boil, try and add to taste what you think is necessary. Pour the hot sauce over the prepared jars, seal them, turn them over the lid and allow to cool. Keep in a cool place.
Cowberry sauce
The most popular sauce for Scandinavians. However, if you just brew jam or jam without wisdom from the cowberry, they too can serve as a sauce.
■ 1 kg of fresh or frozen lingonberry
■ 200 ml of dry red wine
■ 1 glass of water
■ 1 glass of sugar (or more - to taste)
■ 1 tbsp. l. starch, 0.5 tsp. cinnamon
Cowberry wash and divide into 2 parts. Grind one part in a blender until smooth. Pour the mashed potatoes into the pan, add whole berries and water, put the pan on the fire. When the mixture is boiling, add sugar, cinnamon, pour in the wine, cook until the berries become soft. Pour some of the liquid into a cup, dilute with starch and pour into sauce. Stir, bring to a boil and pour over jars. You can add a little lemon zest to the sauce - for flavor.
Caramel onion
Ideal additive to baked meat, pates, cheese plate.
■ 2 kg of red onions (can also be bisected with white onions)
■ twig of thyme
■ 1 glass of dry red wine
■ 100 ml of olive oil
■ 150 g of sugar
■ 100 g of liquid honey
■ 120 ml of wine vinegar
■ a pinch of black pepper
■ 1 tsp. coriander seeds (grind)
Cut the onions arbitrarily, but not very finely. Heat the oil in a large frying pan, add a twig of thyme, chopped coriander. Put the onions in a frying pan, fry them, stirring for 5-7 minutes, then reduce the heat, cover the pan with a lid and cook, stirring, for about 15 minutes. Pour wine and vinegar into the frying pan, add honey and spices, stir and simmer for about 40 minutes - the mass should turn dark and sticky. Spread hot caramel onions in jars, clog, cool and store in a cool place. Open jars - in the refrigerator.
Applesauce
This sauce from a fragrant autumn antonovka perfectly approaches to a bird and the baked pork.
■ 1 kg antonovki
■ 1 glass of sugar
■ pinch of cinnamon
■ 0.5 cups of water
Wash apples, cut them, remove seeds. Put into a saucepan, pour in water and cook under a lid on a slow fire. When apples become soft, wipe them through a sieve to empty the peel from the skin. Return the mashed apples to a saucepan, add sugar and cinnamon, put on a small fire again and cook for another 10 minutes, stirring. Spread the hot sauce over the prepared jars, seal and cool.
Tkemali sauce from the turn
Plums tkemali - in our region is rare, but the turn grows everywhere. Sauce for meat from it turns out wonderful!
■ 2 kg of mature thorn
■ 5-6 cloves of garlic
■ 1 tsp each. seasoning "utsho-suneli" and ground coriander
■ 1 chili or 1/2 tsp. chilli powder
■ 1 tbsp. l. salt, sugar to taste
■ large bunch of greenery: dill, coriander, parsley
Turn the cake into a saucepan, pour in water to cover the fruit. Put the stew on a slow fire. When the turn becomes soft, wipe the fruit through a sieve (decoction preserve) to remove bones and peel. Puree put in a saucepan, add chopped greens and all the spices, cook, stirring for about 15 minutes. Pour in the broth to get the sauce consistency. Add more to taste (if necessary) salt and sugar, pour out hot sauce over bottles and clog.