( Please see the sections on "Hints" and Conversion Tables
|1.4 kg ( 3 lb ) tomatoes, coarsely chopped
||1.4 kg ( 3 lb ) cooking apples, peeled, cored
|450 g ( 1 lb ) onions, chopped
||750 g ( 1.5 lbs/4 cups ) raisins
|250 g ( 8 oz/1½ cups ) stoned dates, chopped
||850 ml ( 1½ pints/3¾ cups ) white vinegar
|2 teaspoons salt
||1 teaspoon each, ground mixed spice, ginger,
|½ teaspoon each, ground cloves, and cayenne
||pinch of ground mace and chilli powder
|750 g ( 1½ lb/4 cups ) light brown sugar
In a large saucepan,
bring tomatoes, apples, onions, raisins, dates, vinegar, salt and spices to the
boil. Reduce heat; simmer for 1 hour or until the fruit and vegetables are soft.
Strain through a sieve. In a large saucepan, cook puree and sugar over a low
heat until the sugar is dissolved. Increase the heat and bring to the boil.
Reduce the heat again and simmer for 45 minutes or until thick.
Get 8 250 g ( 8 oz ) jars
ready ( sterilized ), and ladle the hot sauce into one hot jar at a time. Wipe
the tops with a clean, damp cloth. Cover.
Makes 8, 250 g ( 8 oz ) jars.
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