Tweet
Heinz 57 Sauce®
1/2 cup raisins
1/2 cup water
1 1/3 cups white vinegar
1 cup tomato paste
2/3 cup malt vinegar
2/3 cup sugar
1/2 cup water
1 Tbls. prepared mustard
2 tsp. apple juice, frozen concentrate
1 1/2 tsp. salt
1 tsp. vegetable oil
1 tsp. lemon juice
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. turmeric
Make the raisin puree by combining the raisins with the water in a
food processor or blender. Blend on high speed for 1 minute or until
the puree is smooth. Measure 1/4 cup of this puree into a medium
saucepan.
Add the remaining ingredients and whisk until smooth.
Turn heat up to medium/high and bring mixture to a thorough boil.
Reduce heat to low and simmer, uncovered, for 1/2 hour or until
thick. Let sauce cool and then refrigerate it in a covered container
for at least 24 hours.
NOTES : Heinz adds colouring to give their product it's darker colour,
so yours will not look the same, yet it should taste just as good.
Taken from the home canning site
1/2 cup raisins
1/2 cup water
1 1/3 cups white vinegar
1 cup tomato paste
2/3 cup malt vinegar
2/3 cup sugar
1/2 cup water
1 Tbls. prepared mustard
2 tsp. apple juice, frozen concentrate
1 1/2 tsp. salt
1 tsp. vegetable oil
1 tsp. lemon juice
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. turmeric
Make the raisin puree by combining the raisins with the water in a
food processor or blender. Blend on high speed for 1 minute or until
the puree is smooth. Measure 1/4 cup of this puree into a medium
saucepan.
Add the remaining ingredients and whisk until smooth.
Turn heat up to medium/high and bring mixture to a thorough boil.
Reduce heat to low and simmer, uncovered, for 1/2 hour or until
thick. Let sauce cool and then refrigerate it in a covered container
for at least 24 hours.
NOTES : Heinz adds colouring to give their product it's darker colour,
so yours will not look the same, yet it should taste just as good.
Taken from the home canning site
