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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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This makes a nice small batch, and it's easy to make more! Particularly tasty served with a meat-and-potatoes dinner. And if you heat it up with hot peppers or more cayenne, it can pass as a salsa. Ingredients:
2 (28 ounce) cans italian plum tomatoes, undrained |
1 cup cider vinegar |
2 medium apples, peeled,cored and diced |
1 large onion, peeled and diced |
1 cup finely chopped celery |
3/4 cup packed brown sugar |
2 teaspoons coarse salt |
1 teaspoon ground allspice |
1 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/8 teaspoon cayenne pepper |
Directions:
1. Use large tins (28-ounce) of plum tomatoes and do NOT drain.
2. Combine all ingredients in a large heavy pot.
3. Bring to a boil, then reduce heat to a simmer and cook, uncovered, until thick- about 90 minutes.
4. Tomatoes will break apart as they cook, although you can help this along by pressing them against the side of the pot with a wooden spoon.
5. Stir chili sauce often as it cooks.
6. Pour chili sauce into hot, sterilized jars and seal.
7. Process in a hot water bath if you wish, but I store these jars in the back of my fridge- they don't take up too much room because they seem to be eaten quickly!
8. Recipe makes seven cups; I always do up 2 pint jars for my family then put the rest in 1-cup size jars to give away.
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