Chili Sauce (Sugar Free)
INGREDIENTS:
4 qt Red ripe tomatoes; chopped
5 lg Onions; chopped
4 Sweet red peppers; chopped
2 c Cider vinegar
1 c Brown sugar
1 Stick cinnamon; broken up
1 tb Yellow mustard seed
2 ts Celery seed
1 1/2 ts Ground ginger
1 ts Ground nutmeg
1 ts Peppercorns
4 qt Red ripe tomatoes; chopped
5 lg Onions; chopped
4 Sweet red peppers; chopped
2 c Cider vinegar
1 c Brown sugar
1 Stick cinnamon; broken up
1 tb Yellow mustard seed
2 ts Celery seed
1 1/2 ts Ground ginger
1 ts Ground nutmeg
1 ts Peppercorns
Recipe By: Elizabeth Powell
Tie spices in a cheesecloth bag. Combine with all other ingredients in a heavy, enameled kettle and stir. Bring the mixture quickly to a boil, stirring constantly. Reduce heat and simmer until sauce thickens, about 3 to 4 hours. Sauce should be thicker than ketchup, but not as thick as jam. Monitor closely, stirring often, to prevent scorching. Pack hot in sterile jars and process in boiling water bath for 15 minutes. Makes 5-6 pints.
Tie spices in a cheesecloth bag. Combine with all other ingredients in a heavy, enameled kettle and stir. Bring the mixture quickly to a boil, stirring constantly. Reduce heat and simmer until sauce thickens, about 3 to 4 hours. Sauce should be thicker than ketchup, but not as thick as jam. Monitor closely, stirring often, to prevent scorching. Pack hot in sterile jars and process in boiling water bath for 15 minutes. Makes 5-6 pints.