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Chicken wing sauce
Yield: 8 x quarter-litre jars (half-pint / 250 ml / 8 oz / 1 cup)
Course
Main Course
Cuisine
American
Keyword
Tomatoes
Prep Time
30
minutes
minutes
Cook Time
2
hours
hours
Total Time
2
hours
hours
30
minutes
minutes
Servings
8
quarter-litre jars (half-pint / 250 ml / 8 oz / 1 cup)
Calories
22
kcal
Ingredients
2 ½
litres
tomatoes
washed, peeled, cored and chopped (10 cups / 80 oz)
200
g
onion
(chopped. 2 cups / 7 oz)
50
g
brown sugar
(⅓ cup / 2 oz OR ½ teaspoon liquid stevia)
½
teaspoon
cayenne pepper
375
ml
white vinegar
(5% or higher. 1 ½ cups / 12 oz)
4
teaspoons
salt
(OR non-bitter, non-clouding salt sub)
2
cloves
garlic
, minced
1
teaspoon
allspice
ground
1
teaspoon
cinnamon
ground
1
teaspoon
cloves
ground
1
teaspoon
ginger
ground
Metric
-
US Customary
Instructions
Prepare the tomatoes.
Put into a large pot (at least 4 litres / quart).
Peel and chop the onion.
Add to pot.
Add the sugar (or stevia) and the cayenne.
Bring to a boil uncovered.
Lower to a gentle boil and let simmer uncovered until onion has softened -- about 30 minutes.
Remove from heat, let cool a bit.
Purée in batches in a blender or food processor.
Return mixture to pot.
Add all the remaining ingredients from the vinegar downwards.
Bring to a boil.
Reduce to a simmer and let simmer uncovered until the consistency of a somewhat thin ketchup -- about an hour.
Ladle sauce into heated jars, leaving 2 cm (½ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 15 minutes; increase time as needed for your altitude.
Nutrition
Serving:
2
g
|
Calories:
22
kcal
|
Carbohydrates:
4.4
g
|
Protein:
1
g
|
Sodium:
223
mg
|
Fiber:
1.4
g
|
Sugar:
3.1
g