Homemade Krasnodar sauce for winter

Step-by-step cooking

1. Step 1:

   

   Prepare all the ingredients. The classic "Krasnodar" sauce according to GOST is made from tomatoes, apples, garlic, vinegar and seasonings. Since tomatoes and apples are the basis of the sauce, their choice should be taken seriously. Choosing tomatoes, give your preference to fleshy sweet juicy tomatoes. Apples, on the contrary, choose hard varieties with sourness. Namely, the taste of the sauce will largely depend on the choice of apples. Use 9% vinegar.

2. Step 2:

   

   Rinse the tomatoes under water, cut them in half, remove the stalk and cut the halves in half again. Put the chopped tomatoes in a saucepan, pour 2 tablespoons of water, close the lid and put the pan on a slow fire. Simmer tomatoes for about 20 minutes, tomatoes should become soft.

3. Step 3:

   

   While the tomatoes are cooking, rinse the apples under water, peel them, cut them in half, remove the stalk with the seeds and cut the halves in half again. Transfer the sliced apple slices to a clean saucepan, pour 2 tablespoons of water, close the lid and put the pan on a slow fire. Simmer the apples also under a closed lid for 15 minutes. Then tip the apples into a colander so that the excess liquid goes away.

4. Step 4:

   

   Peel the boiled tomatoes, put them in the bowl of a blender and grind them to a puree. For grinding, you can also use an immersion blender or a meat grinder. In the most extreme case, you can use a pusher, but you will need much more time and effort for such a grinding process.

5. Step 5:

   

   Also chop the boiled apples in a blender bowl. You should get apple mush.

6. Step 6:

   

   Place a sieve over the pan in which the Krasnodar sauce will be prepared. In a sieve, put tomato and applesauce in portions and rub thoroughly. Such a procedure, grinding in a blender bowl, and then grinding through a sieve, will achieve uniformity and a better consistency of the sauce.

8. Step 7:

   

   Put a saucepan with tomato and applesauce on medium heat and bring to a boil. It is impossible to cook the sauce over high heat, as it will gurgle violently, so the hot sauce can get on you, which will lead to a burn. When cooking, foam will form on the surface of the puree. It is not necessary to clean it, the foam itself will gradually fall off. Simmer the sauce over low heat under a closed lid for 20-25 minutes, stirring occasionally so that it does not burn.

9. Step 8:

   

   Add sugar and salt to the sauce, mix. Put all spices (ground black pepper, cloves, allspice, ground cinnamon, nutmeg) in gauze and make a bag. Dip this bag of spices into the sauce. Simmer the sauce with spices for another 10 minutes.

10. Step 9:

    

    After the specified time, add the garlic passed through the press to the pan and pour in the vinegar. Simmer the sauce for another 5 minutes. Taste the sauce, add salt or sweeten it if necessary.

11. Step 10:

    

    Prepare glass containers in which the "Krasnodar" sauce will be stored. Sterilize the jars and lids in advance in any convenient way: in the oven, steamed, in water or even in the microwave.

12. Step 11:

    

    Remove the spice bag from the pan, and rub the sauce through a sieve again. Boil the mashed sauce again and pour it into sterilized jars, roll up or close with sterile lids. Turn the sauce cans over and cover them with a blanket or blanket, let the sauce cool completely. For the next day, remove the "Krasnodar" sauce for storage. It is best to keep the cooked product in the cellar or basement, it is always cool and dark there.