HEINZ 57 STEAK SAUCE

By Vanetta

Ingredients

• Raisin Puree
• 1/2 cup raisins
• 1/2 cup water
• 1-1/3 cup white vinegar
• 1 cup tomato paste
• 2/3 cup malt vinegar
• 2/3 cup sugar
• 1/2 cup water
• 1 tablespoon yellow prepared mustard
• 2 teaspoons apple juice concentrate
• 1 1/2 teaspoons salt
• 1 teaspoon vegetable oil 1 teaspoon lemon juice
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon turmeric

Preparation

Step 1

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.