FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, chestnuts cooking in slightly salted water, peeling and cutting, carrots and bulb onions cutting and sauteing in melted butter, fresh ornamental cabbages chopping and freezing, apples cutting, the listed components mixing to produce garnish, meaty pork cutting and frying, mixing raspberry juice, bone broth, acetic acid, sugar dye, starch, salt, cloves, black hot pepper and laurel leaf to produce a sauce, the pork, garnish and sauce packing, sealing and sterilisation. All the components are taken at the preset components ratio.
EFFECT: invention allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
