Kitchen appliances and utensils
- a pan with a lid of 7 liters (or more);
- hand blender;
- knife;
- kitchen scales;
- culinary spatula or spoon with a long handle;
- cutting board;
- beaker;
- mortar with pestle or coffee grinder;
- 10-11 half-liter cans with lids;
- sealing key.
Ingredients
- Tomatoes - 6.1-6.2 kg
- Mid-sized apples - 12 pcs.
- Sugar - 18 tbsp. l
- Salt - 5 tbsp. l
- Table vinegar 9% - 240 ml
- Garlic - 12 cloves
- Black pepper peas - 26-30 pcs.
- Allspice peas - 12 pcs.
- Carnation - 12 buds
- Ground nutmeg - 1 tsp.
- Cardamom, ground - 0.5 tsp.
- Bay leaf - 6 pcs.
- Chilli, small - 1-2 pods
Step cooking
- Wash 6.1-6.2 kg of ripe fleshy tomatoes well. Cut out the fruit-tree attachment points, cut into medium-sized pieces, and put the chopped vegetables in a deep bowl.
- Wash 12 medium apples. It is better to take juicy varieties of apples with dense pulp. Cut the apples into medium sized pieces, after cutting out the tails and removing the seed boxes. Peeling apples or tomatoes is not necessary.
- Transfer chopped tomatoes and apples into a pot with a capacity of at least 7 liters. It is better to take a cast-iron pan or a pan with a thick bottom (preferably with a non-stick coating). Boil the mixture over low heat for 1.5 hours. Stir the mixture periodically, while cooking the pan can be loosely covered.
- Grind in a porcelain mortar with a pestle or with a coffee grinder 26-30 peas of black pepper, 12 peas of allspice, 12 buds of cloves.
- Wash and finely chop 2 small pods of hot chili pepper. If you don't like hot sauce, you don’t need to add chili peppers.
- Peel and chop finely 12 cloves of garlic. If desired, garlic can be passed through a press or grated.
- Add 18 tablespoons of granulated sugar and 5 tablespoons of salt to the saucepan. For cooking, take rock salt (in no case iodized).
- Pour the chopped garlic into the pan.
- Add to the mass of spices, from a mortar (or coffee grinder), 1 teaspoon of ground nutmeg and 0.5 teaspoon of ground cardamom, 6 pieces of bay leaf. Mix the contents of the pan well with a cooking spatula or a long-handled spoon. Stew the mass for another 20-30 minutes. Try the sauce on salt and pepper, add the desired ingredient if you are missing it.
- Using a culinary spatula, remove the bay leaf (6 pieces) from the pan, discard.
- Using a submersible blender, grind the contents of the pan in mashed potatoes without removing it from the heat.
- Add 240 ml of 9% table vinegar to the sauce, mix thoroughly with a blender until the composition is completely uniform. Cook the sauce for another 15 minutes under a loosely covered lid. In the process of cooking, try the dish to taste, adjust it for yourself, if necessary.
- Pour the ready-made sauce in boiling pre-sterilized half-liter jars (10-11 pieces), roll up with sterile lids. Turn the cans upside down, leave the sauce to cool.
Krasnodar sauce is in perfect harmony with meat dishes: chops, meatballs, barbecue, meat on charcoal. It goes well with fish and dishes from it, with pasta, vegetables. The sauce can be used in making pizza.
Video recipe
In the video tutorial below, you will see the whole process of cooking Krasnodar sauce in dynamics. A detailed culinary story and useful tips will help you in cooking this seasoning.
Use the recipe with a photo and clear explanations for cooking, prepare for the future a delicious homemade tomato sauce. What tomato spins do you make for the cold season?
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