Apricot sauce - recipe, technology and preparation of sauce at home for the winter.

During the season when apricots are ripe, a large number of fruits are bruised. It is from these fruits that the universal apricot sauce is prepared. The technology for preparing the sauce is very simple, even an inexperienced housewife can handle it.

Making apricot sauce for the winter.

We clean the fruits from seeds and wash them thoroughly.

Place in a non-stick pan (or an aluminum one), add a little water and cook for 10-15 minutes.

Then, use an immersion blender to make puree.

Pour sugar at the rate of 1 part apricot - ⅓ part sugar, and, stirring all the time, bring to a boil.

To make our seasoning sauce even more aromatic, add 1 teaspoon of ground cinnamon.

Cook stirring for 30-35 minutes.

Place in washed and dry jars, close with the lids that we have already prepared, and sterilize:

- 350 gram jars - 15 minutes.

- 500 gram jars - 20 minutes.

After heat treatment, immediately roll it up.

Perhaps there is no desire to sterilize, then the apricot sauce should be cooled, packaged in ziplock bags and frozen.

This apricot sauce is good because in winter you can use it to prepare a wide variety of seasonings for meat, fish, desserts... and other delicious dishes. So, if you add lemon or orange zest, you will get excellent jam for pies, season with hot pepper, lemon juice, herbs - you have a delicious, spicy oriental sweet and sour sauce that is suitable for meat and fish. By supplementing the composition of apricot sauce with one or another spice, you will get a variety of seasonings for your dishes. Just a little effort in the summer and what a great versatile sauce in the winter! Good luck.