Best Mandarin Saucecanning Recipes
AUTHENTIC CHINESE PLUM SAUCE
Use this popular and versatile Chinese Plum Sauce as a dipping sauce for for everything from wontons, egg rolls, spring rolls, dumplings, roasted duck, fish, chicken, shrimp, or with noodles and rice. Use it to baste your meats before grilling or as a glaze for baked poultry and pork.
Provided by Kimberly Killebrew
Categories condiment
Time 1h20m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 tablespoon, Calories 21 kcal, Carbohydrate 5 g, Sodium 51 mg, Sugar 4 g
HOW TO MAKE CANNED MANDARIN ORANGES
Citrus slices can be easily canned and ready to use for fruit salads and desserts. Just be careful to remove the membranes if you're using whole segments.
Provided by Sean Timberlake
Categories Dessert Snack Ingredient
Time 40m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Prepare your canner and jars.
- Peel the mandarin oranges and discard the peels. Separate the segments, and carefully remove the pith from the exteriors and cores.
- Make a light syrup by combining the water and sugar in a saucepan over medium heat. Stir to dissolve. Keep warm, but do not boil.
- When the syrup is ready, pack the mandarin segments into the jars. Pour in the syrup, leaving 1/2 inch of headspace.
- Apply lids and rings, and process using a standard water bath canning process for 10 minutes.
Nutrition Facts : Calories 129 kcal, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 29 g, Fat 0 g, ServingSize 2 pints (6 servings), UnsaturatedFat 0 g
MANDARIN ORANGE SAUCE
A quick and easy sauce to serve with a scoop of ice cream, a piece of sponge cake or fruit cake, or cheesecake. Also good over pancakes, french toast, or crepes. Garnish with a dollop of whipped cream and a maraschino cherry if you like. Use fresh peaches in place of the oranges or use canned peaches with some of the juice. You can serve individual servings in wide-mouth wine glasses for pretty presentation. A great last minute dessert. I keep an angel food cake in the freezer and a couple cans of mandarin oranges in the pantry for this dessert for unexpected company.
Provided by foodtvfan
Categories Dessert
Time 25m
Yield 2 cups
Number Of Ingredients 6
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.
Nutrition Facts : Calories 715.5, Fat 12.3, SaturatedFat 7.4, Cholesterol 30.5, Sodium 90.3, Carbohydrate 153, Fiber 4.1, Sugar 136.5, Protein 4.8
MANDARIN SAUCE/CANNING RECIPE
I had my mandarin sauce recipe for years and it was SO good. It got lost when we began our kitchen reno and I had looked everywhere for it or for one like it but despaired of ever locating its twin. Then on a visit to see our best friends in Idaho, my friend mentioned she had canned mandarin sauce. I told her about the loss of my...
Provided by Marie Holfeltz
Categories Other Sauces
Time 1h30m
Number Of Ingredients 9
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.
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