Recipe: Heinz 57 Sauce (2) for Becky

Heinz 57 Sauce
Serves : 36

1/2 cup raisins
1/2 cup water
1 1/3 cups white vinegar
1 cup tomato paste
2/3 cup malt vinegar
2/3 cup sugar
1/2 cup water
1 Tbls. prepared mustard
2 tsp. apple juice, frozen concentrate
1 1/2 tsp. salt
1 tsp. vegetable oil
1 tsp. lemon juice
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. turmeric

Make the raisin puree by combining the raisins with the water in a food processor or blender. Blend on high speed for 1 minute or until the puree is smooth. Measure 1/4 cup of this puree into a medium saucepan. Add the remaining ingredients and whisk until smooth. Turn heat up to medium/high and bring mixture to a thorough boil. Reduce heat to low and simmer, uncovered, for 1/2 hour or until thick. Let sauce cool and then refrigerate it in a covered container for at least 24 hours.

NOTES : Heinz adds coloring to give their product it's darker color, so yours will not look the same, yet it should taste just as good.

Almost Heinz 57 Sauce
Source: Polly

1/2 C Dark raisins
1/2 C Chopped dates
1/2 C Vinegar
1/2 C Spaghetti sauce mix (dry)
1 1/2 T Chili powder
1 T Salt
1 1/2 C Apple juice
1 T Lemon juice
1 T Garlic salt
1 T Dried minced onion
1/2 C Water

Combine first 4 ingredients in small saucepan
and cover. Simmer for 10 minutes. Remove and
let stand for 30 minutes. Blend thoroughly and
set aside. Bring vinegar to a boil. Remove
from heat, stir in spaghetti sauce, mix powder
until smooth. Add remaining ingredients and
the raisin/date mixture. Put through blender
again. Measure and add half as much water.
Measure again and add 1/4 as much in sugar and
1/2 as much in vinegar, adding vinegar a spoonful at a time, tasting until the flavor is suitable.