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    You are in: Home / Recipes / (Rhubarb) Victoria Sauce Recipe
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    (Rhubarb) Victoria Sauce

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    0 mins

    35 mins

    pansies's Note:

    Found this on the 'net somewhere. I just love rhubarb sauces.

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    Ingredients:

    Yield:

    pints

    Units: US | Metric

    Directions:

    1. 1
      Combine rhubarb, onion, raisins, sugar and vinegar. Cook until thick, about 25 minutes. As mixture thickens, stir frequently to prevent sticking.
    2. 2
      Add spices; cook 5 minutes longer.
    3. 3
      Pour, boiling hot, into sterlized pint jars, leaving 1/8-inch head space. Adjust caps. Process in a boiling water bath according to manufactures instructions. Makes about 4 pints. Excellent accompaniment with meats.

    Ratings & Reviews:

    • on April 16, 2009

      This recipe is from the Ball Blue Book Guide to Home Canning, Freezing and Dehydration.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2007

      55

      This sauce is excellent. I served it with deep fried turkey and my entire family loved it. The only thing I did differently was that for the raisins, in addition to the raisins I also added flaved craisans in orange, cherry, strawberry, cranberry, and dried mixed berries to equal the 1 1/2 cups of chopped raisins to give the sauce a mixed fruity flaver. Thanks for posting this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for (Rhubarb) Victoria Sauce

    Serving Size: 1 (2176 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 957.6
     
    Calories from Fat 7
    89%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 674.0 mg
    28%
    Total Carbohydrate 244.6 g
    81%
    Dietary Fiber 7.1 g
    28%
    Sugars 220.9 g
    883%
    Protein 4.1 g
    8%

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