In fact, fruit and vegetable spices are quite common. Why should we remember just the peppers used in almost everything - soups, salads, meat, fish, chicken, and so on.
What if we were to make seasoning from fruits such as apples, peaches, pears, or just any berries?
It should be noted that the pulp of any fruit (vegetable) is perishable when we remove the protective layer, ie the skin.
The skin itself loses its properties not too soon, especially if it is dry.
As a seasoning, it is best to use fragrant, aromatic fruit types and varieties. Sour berries, such as cranberries, for example, would make perfect aromatic spices.
To make fruit sauce or seasoning, add a little (15-25%) sugar to preservative. In the case of jams, the fruit seasoning is stored for a long time. Similarly cinnamon, cloves or ginger depending on the taste are also added. Dried mint can also be added for special flavors.
It is a delicious seasoning made from sour currants and aromatic apples that will suit almost any dish, especially meat.
To make fruit seasoning, you need to:
Cut the currant, use the juice for something else, leave only the skin and some of the soft parts.
Pear a fragrant apple and only save the peels.
Mix the currant and apple peels and leave to dry. Add brown sugar (10-15% by weight), cinnamon, cloves and ginger as desired.
When the prepared mass is almost fully dried - grate it with a grater.
Seasoning is ready to use.
Storage of this kind of seasoning is allowed for up to 1 month in a cool, dry and dark place.