Green Tomato Enchilada Sauce

(picture taken from ifood.tv)

Every time we go to a mexican restaurant my husband asks "Do you have green sauce?" He is usually disappointed with the so-called green sauce. Well, I had an over-abundance of green tomatoes and thought I'd make my own. The verdict? Well, let's just say if he had to choose to either marry me all over again or eat that sauce the decision might be a difficult one!  Needless to say, it's a great way to use up those unripened tomatoes after your harvest!

*NOTE: this canning recipe is for about 6 quarts of sauce, and is not exact! Adjust seasonings to your own taste!

Green Tomato Enchilada Sauce by Erin Taylor

In a large pot with heavy bottom (I used an 8 quart pot), add:

(about) 5 quarts pureed green tomatoes. (measured after they are pureed)

Turn on med. heat and let cook while pureeing the following ingredients in a blender:

6-7 Anaheim Chilies, seeds removed (no need to roast or peel)
1 onion
1 bunch cilantro
4-5 jalapenos, seeds removed for mild sauce, or add seeds for more heat.

Stir into pot with tomatoes and let cook a few minutes.

Add 4-5 C. chicken stock and 1/2 c. Poultry Gravy powder. Stir thoroughly.

Next, add:

3-4 Tbsp. Cumin Powder
2 Tbsp Chili Powder
1-2 Tbsp. Garlic Powder or Salt
1/4 C. Olive Oil
Salt to taste

Let simmer for about 10 minutes stirring every few minutes. With a stick blender puree mixture for about 3 minutes to make it smoother.

Remove from heat and pour into sterilized quart jars. Process according to directions on canner.

Cranberry Orange Sauce

I love cranberry sauce, but I realize many people don't. It can be very tart. However, I came up with this extremely simple recipe for homemade cranberry orange sauce that is not only sweet and delicious, but an absolute gorgeous color!


 (picture is of Rachel Ray's sauce- similar recipe.)

Cranberry Orange Sauce by Erin Taylor

1 bag fresh cranberries (in produce section)
1/2 c. frozen orange juice concentrate
1 Tbsp. grated orange zest
1 1/2 c. sugar (more sugar than most recipes- this is more like a jam)
1/2 tsp salt
1/4 C. Corn starch mixed with 1/2 C. water

Place cranberries in pot. Add orange juice concentrate. Cover and cook on medium heat until berries begin to soften and reduce down. (about 10 minutes)  Add sugar, salt, and zest and cook with lid off until sugar desolves and it begins to bubble. Using a potatoe masher, mash the mixture in the pot to mash berries. No need to mash all the berries to a pulp, just break them up a bit.  Add cornstarch and water mix and stir until thickened.  Place in container and keep refrigerated.