Asian Orange Sauce (a canning recipe)

I love the idea of having a canned orange marinade and sauce on my pantry shelves.
Asian Orange Sauce
Adapted from Plum Sauce (Ball Blue Book) and several internet recipes
Makes 4 cups (2 pints)
4 lbs fresh oranges of your choice - Valencia, which are juice oranges, would be ideal here (or up to 9 lbs if you have them)
Juice from one lemon (not shown in video, but I thought it needed a bit more acid)
1 12 oz can frozen orange juice concentrate (ingredients - orange juice - nothing else)
1 cup finely diced onion
1 tbsp red pepper flakes (or to taste)
1 tbsp fresh garlic, minced
1 tbsp fresh ginger, minced
1 tsp table salt
1 cup brown sugar
1 cup apple cider vinegar
a pinch of Chinese 5 spice powder if you like
Zest oranges, then juice. If using 4 lbs of oranges, you'll have close to 2 cups of juice. Place in a 3 quart pot.
Add orange juice concentrate (or juice more oranges until you have about 3 1/2 cups juice) - do NOT reconstitute the orange juice concentrate) to pot, along with all other ingredients.
Heat until boiling and simmer for 15 minutes, until onions are soft.
Using an immersion blender (or regular blender), blend sauce until smooth. If using 100% fresh juice, boil down until its reduced by about 1/3 in volume.
Pour sauce into half pint (8 oz) jars, fill to 1/2 inch head space. Wipe rims, cap, and process in a boiling water bath canner for 20 minutes.
Link to Becoming A Farmgirl Video in which this recipe was featured: • Here’s how to AVOID ov...
Confusing SB Canning recipe: www.sbcanning.com/2013/02/spi...
Link to Amazon Ball Blue Book (affiliate link): amzn.to/4ddhV01

[@lisapop5219]

❤ Cassandra!

[@judyabernathy80]

That is a yummy recipe!! I can’t wait to try it. Thank you.

[@synthia8703]

Do you have a written recipe?

[@cookingtheharvest]

Refer to the description above. Recipes are ALWAYS in my descriptions. 🙂

[@synthia8703]

Got it! Thanks! ​@@cookingtheharvest