Winter pear sauce for meat

Pear meat sauce for the winter is an excellent addition to meat, which will make the dish refined and spicy. A blank prepared independently from natural products will be a great alternative to a store-bought product.

Secrets of making pear sauce for the winter

For the preparation of pear sauce, only ripe, soft fruits are used. Fruit should be free of wormholes or signs of rot. The fruits are thoroughly washed, peeled and the core is removed.

Prepared pieces of pears are stewed in a saucepan, pouring in a little water, until soft. The fruit mass is ground through a sieve, combined with spices and boiled over low heat for five minutes.

To keep the sauce fresh all winter, it is laid out in clean, dry glass containers and sterilized. The time depends on the size of the jars.

During the cooking process, the sauce must be constantly stirred, otherwise it will burn, and the taste of the dish will be hopelessly spoiled.

For variety, herbs and spices are added to the fruit puree.

Classic pear sauce recipe for the winter

Ingredients:

• pears of sweet varieties;
• 100 g of sugar per 1 kg of fruit puree.

Preparation:

1. Select ripe and whole fruits. Rinse them thoroughly under running water. Cut off the skin. Cut each pear in half and remove the core.
2. Place pieces of fruit in a saucepan, pour water so that it covers the contents by a third. Put on the burner and bring to a boil. Cook for another 10 minutes.
3. Rub the pear mass together with the liquid through a sieve. Return fruit puree to the saucepan, add sugar, stir and put on a quiet fire. Simmer from the moment of boiling for 5 minutes, stirring constantly.
4. Arrange hot sauce in jars, cover with lids. Put on the bottom of a wide saucepan, pour in hot water so that its level reaches the shoulders. Sterilize over low heat: 0,5 liter cans – 15 minutes, liter – 20 minutes. Roll up and cool slowly, wrapped in a warm cloth.

Pear sauce for meat

Pear sauce with apples is a great addition to cheese or meat

Ingredients:

• 1 kg 800 g ripe pears;
• ¼ tsp cinnamon optional;
• 1 kg 800 g apples;
• Xnumx vanilla;
• 1 st. granulated sugar;
• 20 ml of lemon juice.

Preparation:

1. Wash and dry apples and pears. Cut each fruit into four pieces. Remove seeds and cores from fruits.
2. Put everything in a saucepan, pour in water and put on the burner. Turn on medium heat. Bring to a boil. Add sugar and cook for another half an hour.
3. As soon as the pieces of fruit become soft, remove the pan from the stove and cool.
4. Peel the slices of pears and apples from the peel. Place the pulp in the capacity of a food processor and grind until a puree. Add cinnamon, vanilla and freshly squeezed lemon juice. Stir.
5. Arrange the sauce in sterile jars. Place in a wide saucepan, lining the bottom with a towel. Cover containers with lids. Pour in water so that its level reaches the shoulders. Boil over low heat for a quarter of an hour. Roll up.

Spicy pear sauce for the winter

Ingredients:

• 5 g table salt;
• ½ kg hot chili pepper;
• 5 g ground black pepper;
• ½ kg of ripe pear;
• 2 g ground ginger;
• 60 g mustard;
• 5 g of caraway seeds;
• 50 g of honey;
• 100 ml vinegar 9%.

Preparation:

1. Chili peppers are washed, cut in half lengthwise and laid out on a baking sheet covered with parchment. Sent to the oven, preheated to 160 ° C. Bake for about a quarter of an hour so that the pepper is slightly dry.
2. Wash the pears, cut in half and remove the core. Remove the peppers from the oven, cool and remove the stems. The pulp of vegetables and fruits is placed in the capacity of a food processor and chopped. Add the rest of the ingredients and mix.
3. The resulting mixture is ground through a sieve into a saucepan. Put on moderate heat and bring to a boil. The sauce is laid out in sterile jars. Seal tightly, turn over, cover with a warm cloth and leave to cool completely.

Pear sauce with mustard

The recipe for pear-mustard sauce will emphasize the taste of any meat dish.

Ingredients:

• 2 badian stars;
• 300 g sweet pears;
• 5 g of honey;
• 5 g each of white and brown sugar;
• 5 g of ground ginger and mustard powder;
• 50 ml apple cider vinegar;
• 10 Dijon g mustard;
• 150 ml dry white wine.

Preparation:

1. Wash the pears thoroughly, cut each fruit in half and remove the seed boxes. The pulp is coarsely chopped and placed in a saucepan. Pour the fruit with two types of sugar and leave for 3 hours.
2. After the allotted time, pour the contents of the pan with wine, throw the star anise and put on a moderate fire. Cook from the moment of boiling for a quarter of an hour. Cool down. Badian is taken out. Pears are pureed with an immersion blender or potato masher so that small pieces of fruit remain.
3. Honey is combined with vinegar, two types of mustard and ginger. Stir thoroughly. Pour the mixture into the pear mass, mix and put on a slow fire. Bring to a boil and cook, stirring continuously, for about 5 minutes. Hot sauce is laid out in dry sterile jars, sealed with screw caps. Cool slowly, wrapped in a warm cloth.

Pear sauce with cinnamon and lemon juice

Ingredients:

• 2,5 g ground cinnamon;
• 500 g of ripe pears;
• ½ st. granulated sugar;
• 100 ml of white wine;
• 20 ml of lemon juice.

Method of preparation:

1. Wash and peel the pear. Cut each fruit in half, remove the seed boxes. Finely chop the pulp.
2. Put the pears in a cast-iron cauldron, pour wine, add freshly squeezed lemon juice, granulated sugar and cinnamon.
3. Put on low heat and bring to a boil. Boil for 20 minutes. Kill the resulting mass with an immersion blender.
4. Pear puree hot spread in sterile jars and sealed tightly. Leave for a day, wrapped in an old blanket.

Pear sauce with ginger and nutmeg

Ingredients:

• 3 g ground nutmeg;
• 4 ripe pears;
• 5 of fresh ginger;
• 3 g ground cinnamon;
• 75 g granulated sugar.

Preparation:

1. Ripe pears are peeled, the core is removed. The pulp is cut into slices.
2. Place the fruit in a saucepan, add all the spices. Ginger root is cleaned, finely rubbed and sent to the rest of the ingredients. Mix and leave for ten minutes.
3. Put the container on a quiet fire and cook, stirring continuously, for a quarter of an hour. The boiled mass is interrupted with a submersible blender and rubbed through a sieve.
4. Return the sauce to the saucepan and cook for a couple more minutes. Transfer to a sterile dry glass container. Roll up and cool under the covers.

Spicy sweet pear meat sauce

Ingredients:

• 5 g of starch;
• 400 ml of apple-grape juice;
• 10 grams of sugar;
• 100 ml wine vinegar;
• 3 g salt;
• 1 large pear;
• to taste green basil and dried marjoram;
• 1 chive;
• 5 g of suneli hops;
• 1 pod of chili pepper;
• 1 star anise star.

Preparation:

1. Peel the washed pear. Remove seed boxes. Grind the pulp into small cubes. Sprinkle with lemon juice.
2. Rinse the chili pepper and cut in half lengthwise. Place pear pulp and vegetable in a saucepan. Pour in a mixture of juice and wine vinegar. Add finely chopped garlic, dry herbs and suneli hops here. Bring to a boil. Reduce heat to low and simmer for 10 minutes.
3. Remove the saucepan from the heat and leave overnight. The next day, again put on a quiet fire and cook for 20 minutes, stirring constantly. Add sugar and salt.
4. Dilute the starch in cold water and add to the sauce, stirring continuously vigorously. Pour the sauce into bottles or jars. Cover with lids and sterilize for 20 minutes. Roll up tightly and cool slowly under a warm blanket.

Recipe for pear sauce with honey and star anise

Ingredients:

• to taste of salt;
• 1 ripe pear;
• 100 ml white wine vinegar;
• 1 garlic clove;
• 3 g marjoram;
• 200 ml of apple juice;
• 5 g of star anise, sugar and suneli hops;
• 150 ml pumpkin juice;
• 10 g of natural honey.

Preparation:

1. Cut off the peel from the washed pear. Remove seeds with partitions. Finely chop the pulp of the fruit.
2. Pour apple and pumpkin juice into a saucepan. Add vinegar and boil the liquid for 20 minutes.
3. Add the pear, all the spices to the marinade and squeeze the peeled garlic cloves through the press. Reduce heat to low and simmer for ten minutes.
4. Remove from fire. Let it brew for a day, and boil again for half an hour. Pour the hot sauce into sterile dry jars. Roll up tightly and cool under a warm blanket.

Recipe for spicy pear sauce with tomatoes and garlic

Ingredients:

• 50 ml wine vinegar;
• 1 kg 200 g fleshy ripe tomatoes;
• ½ tbsp. Sahara;
• 3 ripe pears;
• 10 g salt;
• 2 pods of sweet pepper;
• 5 cloves of garlic.

Preparation:

1. Wash the fleshy tomatoes and cut into slices. Rinse the pears and cut into pieces.
2. Peel the pod of thick-walled sweet pepper from the stalk and seeds. Cut the vegetable into strips. Peel the garlic from the husk.
3. Grind vegetables and pears in a meat grinder. Transfer the resulting mass to a cauldron or thick-walled pan. Add sugar and salt. Put on moderate heat and simmer the sauce, stirring constantly, for half an hour.
4. Pour grape vinegar into the pear-tomato sauce and simmer for another ten minutes. Rub the mass through a sieve, return to the cauldron again and bring to a boil.
5. Wash glass containers with a solution of soda, rinse and sterilize for a quarter of an hour over steam or in the oven. Pour the hot sauce into the prepared container and tightly tighten the lids. Wrap with an old blanket and cool.

How to store pear sauce

To preserve the sauce throughout the winter, you need to carefully prepare the container. Banks or bottles are thoroughly washed, sterilized and dried.

Store pear sauce in a cool dark room, after checking the tightness of the corking.

Conclusion

Sauce for pear meat for the winter is an excellent preparation option that will complement and reveal the taste of any dish. By experimenting, you can add certain herbs and spices.