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Everyday-Vegetables, Vol 2-2013
September 29, 2014

Easy Mandarin Sauce

The fall is here and the garden is coming to a close here in the northwest but I love the tomatoes, onions and peppers coming out of the garden. I was talking to a friend over the fence one day and we were discussing things we make with our garden vegetables. I was looking for a sweet chili sauce and she said her family made this great sweet and sour sauce.

She gave me a quart to try and my husband loved it. He usually dose not like sweet main dishes but he loved this sauce. I blended the quart of sauce (my husband does not like chunks of onions) in the blender and added it to a crock pot with some pork chunks. I cook it on low for 5-6 hours and served it over rice. It was great. My sons came over the next day and devoured the leftovers.

I was sold and made up a batch. I put them in pints as our family is grown, but you can use quarts if your family is big. I am sharing the recipe with you and if you want to see page instructions follow the link

Mandarin Sauce

Have Fun!

Recipe This Month

Mandarin Sauce

Makes 12 quarts.

16 cups peeled and chopped tomatoes
4 Green peppers
4 Red peppers
4 Medium Onions
1 and a half cups apple cider vinegar
2 cups sugar
3 20-ozs cans of pineapple tidbits
1 cup soy sauce
1-2 cups Ultra Gel

Prepare bottles and lids. I like to put them in the dishwasher on the sanitize setting.

Scald and peel tomatoes. Chop tomatoes and add to a large cook pot. Chop peppers and onions in a food processor and add to the pot. Add vinegar, sugar, pineapple tidbits with juice and soy sauce.

Let simmer for 20 minutes. Add Ultra gel 1 half a cup at a time stirring till blended after each addition until you achieve the desired thickness. Simmer for 10 minutes.

Ladle into quart or pint jars. Clean off rims and place two part lids on and tighten hand tight.

Process in a water bath canner for 45 minutes for quarts, or 25 minutes for pints or process in pressure canner at 15 pounds pressure for 15 minutes for pints and quarts.

Remove from canner and let cool to room temperature. Store in a cool dry place.

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