The history of the Krasnodar sauce goes back to the 30s. And it is connected with the import of ketchup-like sauce from the United States to the USSR. Therefore, Krasnodar sauce is considered a distant relative of ketchup.
During the Soviet Union, Krasnodar sauce was a popular addition to the table, as well as sauerkraut. And almost every Soviet family, especially on holidays, decorated their own table with sauce. He was served with fish, meat, pasta, noodles.
Pick your recipe
Krasnodar sauce is a tasty and healthy seasoning for many dishes. I bring to your attention three types of recipes for delicious Krasnodar sauce with a harvest for the winter.
Homemade Krasnodar sauce based on tomato and apple puree step by step recipe with photo
Ingredients:
- tomatoes - 2 kg;
- apples - 1 kg;
- garlic - 4 cloves;
- vinegar - 2 tbsp. l (vinegar is preferably used 9%);
- ground black pepper - 1 gram (add to taste);
- cinnamon - 1 tsp;
- nutmeg - 1 tsp;
- salt - 2 tsp;
- sugar - 6 tsp.
Cooking:
- To begin with, we start preparing apples: washing, peeling and removing unnecessary seeds.
- We grind apples together with tomatoes in a meat grinder.
- The resulting mashed apple and tomato put on the stove. Cook for 30 minutes without adding spices. A cooking pan is best taken with a thick bottom or non-stick coating.
- After 30 minutes, remove the pan. Beat the sauce with a blender and put it on the fire again.
- In the resulting mass, add spices: nutmeg, cinnamon, salt, sugar and black pepper. Mix everything and set to cook for another 10 minutes.
- After 10 minutes, add finely chopped or minced garlic and vinegar. Leave to cook for another 5 minutes.
- We prepare the cans: wash them thoroughly (preferably with soda), inspect for chips and cracks. And we put sterilized in any way that is more convenient for you. I prefer to sterilize small cans with boiling water. To do this, you need to draw cool water into the pan so that the jars are completely covered. Cover and let it boil. After boiling, you need to cook for 5 minutes. Next, remove with forceps or a fork and place the jars on a clean, ironed towel. Pour the finished sauce into sterile jars and close with sterile lids.
- Turn the jars of sauce upside down, wrap and leave to cool completely.
It is better to conduct a home-made wine tasting in 2 - 3 months so that it can reveal all its taste qualities.
Krasnodar sauce in Soviet style at home original recipe
Ingredients:
- tomatoes - 10 pcs. (large or slightly larger than average);
- apples - 5 pcs. (preferably a sweet variety);
- water - 4 tbsp. l.;
- ground black pepper - 1/2 tsp;
- salt - 1/2 tsp;
- cinnamon - 1/3 tsp;
- grated nutmeg - 1/3 tsp;
- red hot pepper - 1/3 tsp (can be replaced with a half of a small pod);
- sugar or honey - 1 tsp;
- vinegar (9%) - 2 tbsp. l.;
- garlic - 3-4 cloves.
Cooking:
- Wash the tomatoes and put them in a pan. Pour 2 tbsp. l water and simmer on low heat until tender.
- Remove the pan from the heat and drain the water. We wipe the tomatoes through a sieve, freeing them from the skin and seeds.
- Next, cut the apples in half, add 2 tbsp. l water and simmer like tomatoes. We also wipe the apples through a sieve.
- We combine tomato and apple puree in a pan, cover with a lid. We put on a small fire and simmer for 20 minutes until thickened.
- Put red pepper, cinnamon and nutmeg in a gauze bag and drop it in a pan. Then add black ground pepper and leave it on fire for another 10 minutes.
- After time, add vinegar and 3-4 minced cloves of garlic. We leave it stewed for another 5 minutes and take out a gauze bag with spices. Now the sauce is ready.
- Pour the hot sauce into sterile jars, twist the lids, turn over and wrap until cool.
Homemade Krasnodar sauce with bell pepper instant recipe
Ingredients:
- tomatoes - 500 gr.;
- apples - 500 gr.;
- red bell pepper - 300 gr.;
- vegetable oil - 30 ml.;
- vinegar (9%) - 10 ml.;
- garlic - 4 cloves;
- cinnamon - 1/3 tsp;
- nutmeg - 1/3 tsp;
- black pepper peas - 1/2 tsp;
- bay leaf - 2 pcs.;
- salt - 1/2 tbsp. l.;
- sugar - 1 tbsp. l
Cooking:
- First, wash the tomatoes and put in a pan. Pour boiling water for 2-3 minutes.
- Peel the tomatoes and cut them into quarters.
- Then we cut the tails of bell pepper, cleanse the seeds and wash under running water.
- Next, wash the apples, peel them from the peel and core, and cut into four parts.
- We twist the tomatoes, peppers and apples in a meat grinder, transfer to a pan.
- Place the pot with the contents on the stove and add spices: salt, sugar, cinnamon, nutmeg, black pepper and chopped garlic. Cook for 20 minutes.
- Remove the pan from the heat and beat the tomato mass with a hand blender.
- After whipping, put the pan on the fire again and put the bay leaf in it. Add vinegar, vegetable oil and cook for 15 minutes, stirring occasionally.
- Pour the finished sauce into sterile jars, twist with sterile lids, turn over and wrap until cool.
