Homemade plum and apple sauce for meat - a simple recipe for making plum and apple sauce for the winter.

First, let's evaluate what products we will need:

— plum puree — 3 kg;

— applesauce — 1 kg;

— sugar — 1 kg;

- cinnamon - 1 g;

— cloves — 0.5 g;

- ginger - 0.2 g.

How to make hot apple and plum sauce.

Ripe plums must be washed, pitted, placed in an enamel container, filled with water to twenty percent of the height and simmered over low heat until they are completely boiled. The resulting plum mass must be rubbed either through a sieve or a colander so that the skin and pulp become one.

Next, let's deal with apples. Choose sweet and sour, or even better, sour varieties. Then the sauce won't be cloying. We treat them the same way as we do plums. That is, we wash them, cut them into pieces to remove the core, place them in a saucepan, fill them with twenty percent water and cook until they are softened. and wipe again to achieve uniformity.

The preparation of the sauce proceeds to the next stage, in which two types of puree and a dressing consisting of sugar and spices specified in the recipe are combined.

Mix everything thoroughly and send it to the fire. It is necessary to cook over very low heat and after the puree boils, keep it in this state for five minutes.

Remove the prepared seasoning from the heat and pour into jars. Sterilization of liter jars should last 25 minutes, and half liter jars 20 minutes.

The blanks are rolled hot, right after sterilization.

The finished sauce from plums and apples can be stored in the cellar, pantry or refrigerator.

Add it to any dish: meat, spaghetti, pizza, or just spread it on bread. In short, the best sauce is not easy to find. Master a simple recipe and enjoy the unique taste of plum sauce with apples! As always, I look forward to your feedback.