Mandarin Saucecanning Recipes

HOW TO MAKE CANNED MANDARIN ORANGES

How to Make Canned Mandarin Oranges image

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

Time 40m

Number Of Ingredients 3

Ingredients

2 pounds mandarin oranges (peeled)
1 1/2 cups water
3/8 cups sugar

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

Mandarin Orange Sauce image

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

Ingredients

2/3 cup white sugar
3 tablespoons cornstarch
1 (11 ounce) can mandarin oranges, drained, reserve juice
mandarin orange liquid, from can of oranges and water up to 1-1/3 cup mark
2 tablespoons butter
1 (10 ounce) can frozen concentrated orange juice, undiluted, divided

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

ASIAN PLUM SAUCE FOR CANNING

Asian Plum Sauce for Canning image

This is a sweet and sour condiment. Use it in Chinese cuisine as a dip for deep-fried dishes, such as spring rolls, egg rolls, pork, noodles, and deep-fried tofu as well as for roast duck or chicken. It is made from sweet tart plums along with sugar, vinegar, ginger and chilies.

Provided by Rita1652

Categories Sauces

Time 2h

Yield 5 8 ounce jars

Number Of Ingredients 11

Ingredients

6 cups pitted chopped red plums
1 1/2 cups packed brown sugar
1 cup sugar
1 cup vinegar, 5% acidity
1 small onion (1/2 cup minced)
1 teaspoon crushed dried chili pepper flakes
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce or 1 tablespoon salt
1 tablespoon Thai basil or 1 tablespoon tarragon, minced
1 tablespoon basil, minced

Steps:

Place all ingredients in a large heavy bottom pan bring to boil stirring until thick and syrupy 1 1/2 hours when it reaching 215 F degrees.
Fill sterilized jars leaving 1/4 inch headspace. Wipe rims and place lids and rings and process 15 minutes. Shut flame off, remove lid and leave for 5 more minutes.
Remove to a towel-lined counter to cool in a draft free spot.
Remove rings and wipe clean, label and place in storage in a cool, dark place.

MANDARIN SAUCE/CANNING RECIPE

Mandarin Sauce/Canning Recipe image

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 recipe and she said I could look at hers. Lo and behold! Identical to mine! Now THAT'S what best friends are for!! FYI - I TRIPLED EVERYTHING. YIELD - 16 QUARTS

Provided by Marie Holfeltz @Cakeniteasy

Categories Other Sauces

Number Of Ingredients 9

Ingredients

8 cup(s) tomatoes
4 cup(s) onions
4 cup(s) green bell peppers
2 - 20oz can(s) pineapple tidbits or chunks
6 3/4 cup(s) white sugar
8 tablespoon(s) soy sauce
3 cup(s) white vinegar
1 3/4 cup(s) water - divided (1 c & 3/4 c)
1 cup(s) ultragel

Steps:

Drain pineapple and reserve juice
Skin tomatoes and coarsely chop
Chop other vegetables in quarter-sized chunks
Combine all vegetables and pineapple in 8-10qt pan.
Add all other ingredients - EXCEPT ULTRAGEL
Bring to boil, reduce to simmer, and cook until onion and pepper are softened..approximately 20-30 minutes
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.
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.
Cook, stirring constantly until sauce is thickened.
Pour sauce into clean, hot pint (or quart) jars. Leave about 3/4 inch head space. Wipe jar rims and attach lid and cap.
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.
Use this sauce over pork, chicken, rice, beef or veggies. It is really versatile and has a bright flavor.

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