This Orange Sauce for Chicken is full of flavor and ready when you are, this is so nice to have canned up on the shelf for speedy meals.
Ingredients and Variations
Ingredients: Fresh orange juice, orange zest, bottled lemon juice, soy sauce, rice wine vinegar, granulated sugar, minced garlic, minced ginger, Term-flo, salt and red pepper flakes.
Variations: Extra red pepper flakes can be added for more heat or left out altogether, Clear Jell can be used instead of Therm-flo or sauce can be canned un thickened. 1/2 cup more sugar can be added if you like it sweeter or a sugar substitute suitable for canning can be used instead of sugar. Add a teaspoon or orange extract for extra orange flavor!
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
*Pint and a half jars always process for quart time and half pints always process for pint times.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
Orange Sauce for Chicken (Canning Recipe)
4
servings30
minutes40
minutesIngredients
2 cups 2 fresh orange juice
1 cup 1 bottled lemon juice
1 tbsp 1 orange zest
1/4 cup 1/4 rice wine vinegar
1/4 cup 1/4 soy sauce
1 tbsp 1 ginger, minced
3 cloves 3 garlic, minced
1/2 tsp 1/2 canning, sea or Kosher salt
2 tsp 2 red pepper flakes *optional
3 tbsp 3 Therm-flo or Clear Jell
Directions
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Heat on low.
- In a large pot, whisk all ingredients together, bring to a boil, turn down heat sand simmer for 10 minutes until thickened slightly. Do not add any more thickener, as too thick a product is unsafe for canning.
- fill jars leaving 1-inch headspace. Remove iar bubbles, wipe rims and place on lids and rings fingertip tight. Place into simmering canner.
- Process in pressure canner for 15 minutes or water bath canner for 20 minutes.
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