A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Friday, September 30, 2011

Wing Sauce and Cocktail Sauce

What to do with still more tomatoes?  I've already canned my tomato basics, so now I can experiment with them.  I decided on wing sauce for chicken wing appetisers and cocktail sauce for shrimp and other seafood.  Both recipes were a successful first try.  The recipes follow the pics.
After a taste-testing, Dave and I gave both sauces a thumbs-up.

Chicken Wing Sauce (makes 8 half-pint jars)
10 cups cored peeled tomatoes
2 cups chopped onions
1/2 cup brown sugar
1/2 tsp cayenne pepper
1-1/2 cups white vinegar
1 Tablespoon soy sauce
2 cloves minced garlic
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
l--Put tomatoes, onions, brown sugar and cayenne in saucepan.  Bring to boil, then simmer 30 min.  Cool slightly, then puree in blender or food processor until smooth.  Return to saucepan and add remaining ingredients.  Bring to boil, stirring constantly.  Reduce heat and simmer until mixture is thickened to a sauce--approx. 1 hour.  Put sauce into hot 8 oz jars and process in boiling water bath 15 min.

Cocktail Sauce  (makes 12 half-pint jars)
9 pounds plum tomatoes
1 cup ketchup
1/2 cup lemon juice
3 cloves garlic or 1 tsp dried minced garlic
1-1/4 cups sugar
1 cup white vinegar
2 Tablespoons salt
2 Tablespoons Worcestershire sauce
2 tsp dry mustard
1 tsp cayenne pepper
1 tsp onion powder
1/2 tsp black pepper
3 cups finely grated peeled horseradish OR
  6 Tablespoons dried horseradish powder (Penzys spices online to order)
--Quarter plum tomatoes and process in food mill or saucemaker.  Place half of puree in saucepan and bring to boil.  Continue to boil while adding remaining puree one cup at a time.  Reduce heat and simmer 30 minutes.  Add remaining ingredients except for horseradish.  Bring to boil.  Remove from heat and add horseradish.  Put sauce into hot 8 oz jars.  Process in boiling water bath 15 min.

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