Southern sauce

1. Pour allspice into a mortar, spread the peas of black pepper, add cardamom and cloves, rub with a pestle into powder.

2. Peel the onion, chop it with a knife. Garlic and ginger are cleaned, passed through a press. In a saucepan with a thick bottom, put garlic-ginger mush and onion, add cinnamon, nutmeg, add a spicy mixture from a mortar, pour wine and soy sauce, beat the mixture with a blender.

3. We send the saucepan to the fire, bring the mixture to a boil, cook for 3 minutes, then remove from the heat, insist under a closed lid for 15-20 minutes.

4. My apple, peel, cut out the core with seeds, cut the fruit into small cubes, fry the apple in sunflower oil for 1-2 minutes, then pour the peach juice, bring to a boil, cook on low heat under a closed lid until the apples become soft.

5. Combine the contents of the frying pan and saucepan, whisk with a blender, then
rub through a sieve (this moment can be missed if the presence of large pieces of spices in the sauce does not bother).

6. Pour brandy into the resulting sauce, pour sugar and add tomato paste, mix and send to the fire, cook for a few minutes on low heat.

7. We dilute the starch in cold water and add it to the sauce along with apple cider vinegar, bring it to a boil again.

At this stage, the sauce is completely ready. It can be cooled, poured into small jars or bottles and stored in the refrigerator.

Cook with pleasure!