Mandarin Saucecanning Food

MANDARIN ORANGE SAUCE

Steps:

• Strain mandarin oranges to separate segments from juice. Keep juice. You should have approximately 2 cups of mandarin orange segments and 1 cup of juice, exact measurement does not matter.
• Pour cornstarch into small pot. Gradually whisk in 1/4 cup of reserved juice to fully dissolve cornstarch.
• Whisk in remainder of juice, honey and orange juice concentrate. Stir constantly while bringing mixture to a boil, about 3-5 minutes.
• Continue to stir for one minute once it boils and begins to thicken and turn glassy.
• Taste and adjust sweetness to your liking and add mandarin orange segments. Cook for one minute more to incorporate any juice from added oranges.
• Remove from heat and let cool. Mixture will thicken further as it cools.
• Keep in fridge for up to 4 days. Sauce made with cornstarch does not freeze well.

MANDARIN ORANGE SAUCE

Steps:

• Stir the sugar and cornstarch together in heavy-bottom saucepan.
• Drain the mandarin oranges over a 2-cup measuring cup. Add water up to the 1-1/3 cup mark.
• Add liquid mixture to sugar and cornstarch in saucepan. Stir over medium heat until thickened. Remove from heat.
• Add the butter and one half of the can of undiluted orange juice. (Make the rest into orange juice for drinking).
• Add the mandarin oranges and stir gently.
• Heat gently over low heat for a couple of minutes, if desired, stirring occasionally.

AUTHENTIC CHINESE PLUM SAUCE

Steps:

• Place all the ingredients except for the spice mixture in a medium-sized pot and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 30 minutes. Use an immersion blender or transfer to a blender to puree until smooth (then return to pot).
• Place the whole spices (skip if using store-bought five spice powder) in a small dry pan and toast over medium-high heat just until fragrant. Be careful not to scorch the spices or they will taste bitter. Let the spices cool and then place the whole spices in a piece of cheesecloth tied shut with string or in a tea sachet. Do the same if using store-bought ground five spice powder.
• Place the spice packet in the pot with the plum sauce and continue to simmer uncovered for 25-45 minutes until the sauce is thickened to the desired consistency. Discard the spice packet. Let the sauce cool. Store in the fridge in an airtight non-reactive container. Will keep for up to 2 weeks.
• CANNING INSTRUCTIONS: Ladle the hot plum sauce into sterilized jars, seal with the lids and process in a boiling water canner for 15 minutes. Turn off the heat and let sit for 5 minutes. Remove the jars and let sit undisturbed for 24 hours then check the seals. Will keep in a dark, cool place for at least a year.

MANDARIN SAUCE/CANNING RECIPE

Steps:

• 1. Drain pineapple and reserve juice
• 2. Skin tomatoes and coarsely chop
• 3. Chop other vegetables in quarter-sized chunks
• 4. Combine all vegetables and pineapple in 8-10qt pan.
• 5. Add all other ingredients - EXCEPT ULTRAGEL
• 6. Bring to boil, reduce to simmer, and cook until onion and pepper are softened..approximately 20-30 minutes
• 7. When vegetables are nearly ready, mix ultragel with reserved juice and 3/4 cup of water. Wisk rapidly to mix thoroughly. It will be pretty thick.
• 8. Use a large spoon and add ultragel mixture into simmering vegetable 1 spoonful at a time, mixing thoroughly to dissolve gel into sauce. Keep adding until all gel is incorporated.
• 9. Cook, stirring constantly until sauce is thickened.
• 10. Pour sauce into clean, hot pint (or quart) jars. Leave about 3/4 inch head space. Wipe jar rims and attach lid and cap.
• 11. Process, 30 min for qts, 20 min for pints. I used the water bath canner because of the acid content in the sauce, but, if you prefer you can pressure as well. If using pressure canner, leave vegetables a little more crisp as they will cook when pressured.
• 12. Use this sauce over pork, chicken, rice, beef or veggies. It is really versatile and has a bright flavor.