Victoria Sauce Recipes

(RHUBARB) VICTORIA SAUCE

(Rhubarb) Victoria Sauce image

Make and share this (Rhubarb) Victoria Sauce recipe from Food.com.

Provided by pansies

Categories Chutneys

Time 35m

Yield 4 pints

Number Of Ingredients 9

Ingredients

2 quarts chopped rhubarb
1/2 cup chopped onion
1 1/2 cups chopped seedless raisins
3 1/2 cups packed brown sugar
1/2 cup vinegar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground allspice

Steps:

Combine rhubarb, onion, raisins, sugar and vinegar. Cook until thick, about 25 minutes. As mixture thickens, stir frequently to prevent sticking.
Add spices; cook 5 minutes longer.
Pour, boiling hot, into sterlized pint jars, leaving 1/8-inch head space. Adjust caps. Process in a boiling water bath according to manufactures instructions. Makes about 4 pints. Excellent accompaniment with meats.

Nutrition Facts : Calories 957.6, Fat 0.8, SaturatedFat 0.2, Sodium 674, Carbohydrate 244.6, Fiber 7.2, Sugar 221, Protein 4.1

VICTORIA SAUCE

Victoria Sauce image

Yield: 4 x half-litre (US pint) jars

Provided by Healthy Canning

Categories Condiments

Time 1h20m

Number Of Ingredients 10

Ingredients

1 kg rhubarb ((chopped. 2 quarts / 8 cups when sliced into 1/4 inch pieces. About 12 stalks))
250 g raisins ((coarsely chopped. 1 1/2 cups after chopping. 8 oz))
100 g onion ((medium-coarse chopped. 1/2 cup. 3 oz))
450 g brown sugar ((3 1/2 cups loose packed / 1 lb))
125 ml white vinegar ((5% acidity or higher. 1/2 cup / 4 oz))
1 teaspoon allspice ((ground))
1 teaspoon cinnamon ((ground))
1 teaspoon ginger ((ground))
1 teaspoon pickling salt
3 tablespoons lemon juice ((fresh or bottled - for flavour only. Optional))

Steps:

Combine rhubarb, raisin, onion, sugar OR liquid stevia, and vinegar together in a large pot. Bring to a boil and reduce to a simmer, uncovered. Let simmer for about 20 to 30 minutes till it breaks down into a coarse, relatively thick purée; you can use the back of your spoon to encourage it along.
Add the allspice, cinnamon, ginger, salt OR salt sub, and lemon juice if using. Stir well to mix.
Optional: purée to smooth in blender, put back in pot, reheat thoroughly.
Pack hot into quarter-litre (1/2 US pint) jars or half-litre (US pint) jars.
Leave 2 cm (1/2 inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size of jar for 15 minutes; increase time as needed for your altitude.
Best after at least a few weeks of jar time.

Nutrition Facts : ServingSize 2 g, Calories 41 kcal, Carbohydrate 10.5 g, Protein 0.3 g, Fat 0.1 g, Sodium 38 mg, Fiber 0.5 g, Sugar 9 g

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