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    You are in: Home / Recipes / Nana King's Sweet Chili Sauce Recipe
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    Nana King's Sweet Chili Sauce

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    0 mins

    2 hrs

    Hungry Hogareno's Note:

    Similar to a chili sauce my mom and grandma used to make; we always had it chilled over cream cheese to spread on crakcers. This recipe was adapted from one by a bridge pal, Robert King. He was gracious enough to share it from his southern grandmother's recipe file. The traditional way to enjoy this sauce down south is spooned over black-eyed peas. If you are a tomato gardener and find yourself with an overabundance; substitute 4 quarts of peeled and chopped fresh tomatoes for the canned.

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    1. 1
      Combine tomatoes with next 7 ingedients in a large sauce pot. Tie pickling spices and mustard seed in a cheesecloth bag and add to pot. Bring to a boil over medium high heat, stirring to prevent scorching. Reduce heat and simmer, uncovered, for 1 1/2 to 2 hours until mixture thickens and becomes slightly syrupy. Stir frequently to prevent mixture from sticking to bottom of pot.
    2. 2
      When sauce reaches desired thickness, discard spice bag and ladle hot sauce into 1-pint jars, leaving 1/2-inch headspace. Process jars according to directions or let cool completely and refrigerate for up to 3 months.

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    Nutritional Facts for Nana King's Sweet Chili Sauce

    Serving Size: 1 (2981 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 198.2
    Calories from Fat 8
    Total Fat 0.9 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 1317.8 mg
    Total Carbohydrate 46.2 g
    Dietary Fiber 4.7 g
    Sugars 36.7 g
    Protein 3.0 g

    The following items or measurements are not included:

    pickling spices

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