Fruit Chili Sauce
An old-fashioned favourite, this chili sauce is a delicious combination of tomatoes and late-summer fruit. Serve as a sweet and tangy accompaniment to roast beef or pork, grilled-cheese sandwiches or burgers — and more.
Servings: 11 cups (2.75 L)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 11 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 3 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 40 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 1% |
| vit C | 5% |
Suggested Recipes
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20 tomatoes, peeled and chopped (about 4 lb/2 kg)
6 onions, chopped
3 peaches or pears (about 1 lb/500 g), peeled, pitted and chopped
3 apples (about 1 lb/500 g), peeled, cored and chopped
1 sweet red pepper, chopped
1 tbsp (15 mL) salt
1/4 tsp (1 mL) cayenne pepper
1/4 cup (50 mL) pickling spice
2 cups (500 mL) cider vinegar
1-1/4 cups (300 mL) granulated sugar
Preparation:
In large Dutch oven, combine tomatoes, onions, peaches, apples, red pepper, salt and cayenne pepper. Bring to boil, stirring often; reduce heat and simmer, stirring often, until reduced by half, 1-1/2 hours.
Tie pickling spice in double-thickness square of cheesecloth to make spice bag; add to pot along with vinegar and sugar. Cook, stirring occasionally, until thick enough to mound on spoon, about 2 hours. Remove spice bag.
Using funnel, pour into 2-cup (500 mL) hot canning jars, leaving 1/2-inch (1 cm) headspace. If necessary, wipe rims with damp paper towel. Cover with prepared lids; screw on bands fingertip tight. Process in boiling water canner for 10 minutes.
Additional Information
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Tip: To peel tomatoes, cut small X in bottom of each. Plunge into boiling water; remove pan from heat and let stand for 1 minute. Using slotted spoon, remove tomatoes and immediately plunge into cold water. Let cool. Slip off skins.
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