Mandarin Saucecanning Recipes

Steps:

• Heat oil in a large skillet over medium high heat. Brown chicken in oil for 2 to 3 minutes, then reduce heat to low. Cover and saute for 8 to 10 minutes or until cooked through and juices run clear. Remove chicken from skillet and keep warm.
• In the same skillet, combine the broth, vinegar, honey, jelly beans, red pepper flakes, garlic and ginger root. Simmer over medium heat until liquid is reduced by half, then remove from heat and let stand 5 minutes.
• Remove jelly beans from sauce; stir in almonds and green onion. Slice reserved chicken and place on a platter. Spoon sauce over the top and garnish with jelly beans and cilantro.

Steps:

• 1. Drain pineapple and reserve juice
• 2. Skin tomatoes and coarsely chop
• 3. Chop other vegetables in quarter-sized chunks
• 4. Combine all vegetables and pineapple in 8-10qt pan.
• 5. Add all other ingredients - EXCEPT ULTRAGEL
• 6. Bring to boil, reduce to simmer, and cook until onion and pepper are softened..approximately 20-30 minutes
• 7. 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.
• 8. 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.
• 9. Cook, stirring constantly until sauce is thickened.
• 10. Pour sauce into clean, hot pint (or quart) jars. Leave about 3/4 inch head space. Wipe jar rims and attach lid and cap.
• 11. 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.
• 12. Use this sauce over pork, chicken, rice, beef or veggies. It is really versatile and has a bright flavor.