The first time I made this it was Christmas Eve and our large Ham was about done, and in need of a good basting sauce. I whipped up a basting mustard using my pineapple jam. This was so tasty that we served it with the ham, smeared it on leftover ham sandwiches and even used this as the base for our traditional 'New Years Eve cocktail weenies in sauce.'
I love how versatile this is and I am looking into if this can be safely canned. Until I feel confident this can be canned safely, please refrigerate. ~Enjoy! Diane Pineapple Honey Mustard (a basting, dipping sauce & spread) Ingredients: 1 cup Honey 1/2 cup Pineapple Jam/Preserves (try my Maui Gold) 1/4 cup to 1/2 cup French's yellow mustard 1/4 cup Dijon mustard Directions: Combined all ingredients on stove-top, taste and adjust to your liking. Let Cool, store in fridge. Makes 1 pint. Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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JD's Homemade Dipping Sauce/Ketchup
Ingredients: 2 pounds small Roma tomatoes 1/2 cup honey 1/2 cup vinegar 1 bulb roasted garlic 1 Tablespoon onion powder 1 Tablespoon garlic powder 1 teaspoon Sriracha 1 teaspoon sea salt 1/2 teaspoon cinnamon 1/2 teaspoon citric acid Directions: Blanch tomatoes to remove skins if preferred, split tomatoes in half and heat, in large saucepan, over medium high heat about 8 minutes. Puree with immersion blender. Add remaining ingredients, reduce heat to medium, continue cooking, stirring frequently, until well blended *blend again with immersion blender if needed. Reduce heat to low and continue cooking until desired consistency is reached. Total cooking time was approximately 90 minutes (this will depend mostly on how watery your tomatoes are ~ using Romas (or any paste tomato) is a better choice for this reason as they are more 'meaty' and less 'watery.' Ladle into jars or bottles and store in refrigerator. Makes Approx 2-3 Cups Recipe & Photo by: *guest post by JD Provence for Canning and Cooking at Home |