Victoria sauce is a tart and tangy rhubarb sauce for use in cooking. Use it as a brush-on sauce on foods, particularly meats, that you are grilling, barbecuing, baking, roasting, etc.
Victoria Sauce
What do you do with all that extra rhubarb from the garden. We'll be making Victoria Sauce in this recipe which is like a sweet BBQ sauce and has many uses.
Equipment
- Cutting Board
- Knife
- Large Pot
- (OPTIONAL) Food Processor or Blender
- Waterbath Canner
- Canning Jars, lids and rings
Ingredients
- 2 quarts chopped rhubarb
- 1 1/2 cups diced raisins
- 1/2 cup diced onion
- 3 1/2 cups brown sugar
- 1/2 cup apple cider vinegar
- 1 tsp allspice
- 1 tsp ginger
- 1 tsp cinnamon
- 1 tsp salt
Instructions
- Wash and chop rhubarb to about 1/2 to 1 inch pieces, dice raisins and onions.
- Combine rhubarb, raisins, onion, sugar and vinegar in a large saucepot.
- Simmer until thick. As mixture thickens, stir frequently to prevent sticking.
- (OPTIONAL) Allow to cool, puree in blender or food processor until smooth then return to simmer)
- Add spices and cook 5 minutes longer.
- Ladle hot sauce into hot jars, leaving Ā½ inch headspace.
- Wipe jar rims, add covers and finger tighten rings.
- Water bath can for 15 minutes.
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