Fruit Chili Sauce Fruit Chili Sauce

Author: Canadian Living

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.

  • Portion size 75 servings



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.

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 40 mg
  • Protein trace
  • Calories 11.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 3 g


  • Iron 1.0
  • Vitamin A 1.0
  • Vitamin C 5.0
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Fruit Chili Sauce