I had my mandarin sauce recipe for years and it was SO good. It got lost when we began our kitchen reno and I had looked everywhere for it or for one like it but despaired of ever locating its twin. Then on a visit to see our best friends in Idaho, my friend mentioned she had canned mandarin sauce. I told her about the loss of my recipe and she said I could look at hers. Lo and behold! Identical to mine! Now THAT'S what best friends are for!! FYI - I TRIPLED EVERYTHING. YIELD - 16 QUARTS
4Combine all vegetables and pineapple in 8-10qt pan.
5Add all other ingredients - EXCEPT ULTRAGEL
6Bring to boil, reduce to simmer, and cook until onion and pepper are softened..approximately 20-30 minutes
7When 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.
8Use 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.
9Cook, stirring constantly until sauce is thickened.
10Pour sauce into clean, hot pint (or quart) jars. Leave about 3/4 inch head space. Wipe jar rims and attach lid and cap.
11Process, 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.
12Use this sauce over pork, chicken, rice, beef or veggies. It is really versatile and has a bright flavor.