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Unformatted text preview: get this version close to the color of the real deal. 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 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. 2. Add the remaining ingredients and whisk until smooth. 3. 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. Makes 3 cups....
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- Spring '11