Apple Sauce for Winter (Canning)
Bright, rich, aromatic, and unbelievably tasty! Apple sauce for winter will elevate any meat dish. Serve it with steaks, roasts, or grilled meat. Its natural sweet-and-sour flavor creates perfect balance, and a hint of heat adds a spicy note. You haven’t had meat like this before!
Updated : 11 February, 2026
Easy
About 45 min.
Ingredients
5
Apple
2
Garlic
1 teaspoon
Khmeli-suneli
to taste
Hot chili pepper
to taste
Cilantro
to taste
Salt
0.5 teaspoon
Sugar
300 milliliters
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make apple sauce for winter? Prepare the needed ingredients. Sweet-tart late-season apples work best. I used mixed varieties picked in late October from the garden. Adjust the amount of hot pepper to taste, and you can replace cilantro with fresh parsley.
Step 2
Wash the apples under running water using a brush to remove dirt. Dry with a clean towel. Peel the apples and remove the cores and seeds - only the flesh is used for the sauce.
Step 3
Rinse the cilantro and hot chili peppers and pat dry with paper towels to remove excess moisture. Peel the garlic and rinse the cloves. Prepare small jars for canning ahead of time. Wash jars and lids with baking soda in warm water and rinse. Sterilize the jars in any convenient way. Boil the lids for 5 minutes.
Step 4
Cut the apples into wedges and place them in a small saucepan. Add cold water and set on the stove. Bring to a boil over high heat, then reduce the heat and cook for 5-10 minutes until the apples soften. Time depends on the apple variety and your stove.
Step 5
While the apples cook, finely chop the herbs, garlic, and chili with a knife. If needed, remove the chili seeds - they add extra bitterness and heat. I kept the seeds for a spicier sauce.
Step 6
Use a large spoon to transfer the cooked apples to a blender jar. Do not discard the cooking liquid - you may need it later to thin the puree.
Step 7
Add salt, cilantro, hot pepper, garlic, and khmeli-suneli seasoning. Blend until smooth.
Step 8
If the puree seems too thick, add some of the apple cooking liquid and mix to a porridge-like consistency. If the apples are very tart, add a pinch of sugar. Mix again, taste, and add more salt or sugar if needed.
Step 9
If the puree seems too thick, add some of the apple cooking liquid and mix to a porridge-like consistency. If the apples are very tart, add a pinch of sugar. Mix again, taste, and add more salt or sugar if needed.
Step 10
Spoon the hot sauce into sterilized jars and seal with sterile lids. Once completely cool, store the jars in a dark, cool place for long-term storage. If you don’t have a cellar, keep them on the bottom shelf of the refrigerator.
Step 11
Cook your meat using your chosen recipe. Take the sauce out of the cool place so it can warm up to room temperature while the meat cooks.
Step 12
Serve the apple sauce alongside a hot meat dish. Enjoy!
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