To recap from when I shared the Smoky Mesquite Diana Sauce, no, as far as I know, this Canadian condiment is in no way related to do with the famous Princess.
It must be another Diana, but she still makes for a wicked nice sauce!
According to the ex-pat Canadian now living in Minnesota who had to come up with her own Diana Sauce(s) because they are unavailable this side of the border, there are seven different versions. This is my second.
INGREDIENTS
To Make 8 Pints:
•29 oz canned tomato puree
•1-1/2 cup sugar
•1-1/2 cup cider vinegar (or red wine/sherry)
•1-1/2 cup honey
•3/4 cup Dijon mustard
•3 tbsp molasses
•3 tsp garlic powder
•3 tsp Worcestershire sauce
•1-1/2 tsp onion powder
•1-1/2 tsp paprika
•1-1/2 tsp salt
•3/4 tsp Turmeric
•3/4 tsp Cayenne
•3/4 tsp pepper
•3/4 tsp Aleppo pepper
Single Batch:
•1 cup canned tomato puree
•1/2 cup sugar
•1/2 cup cider vinegar
•1/2 cup honey
•1/4 cup Dijon mustard
•1 tbsp molasses
•1/2 tsp salt
•1 tsp garlic powder
•1 tsp Worcestershire sauce
•1/2 tsp onion powder
•1/2 tsp paprika
•1/4 tsp turmeric
•1/4 tsp Cayenne
•1/4 tsp pepper
•1/4 tsp Aleppo pepper
Note: the original recipe(s) were for single batches of sauce, and I have taken a few liberties to scale up to a size that I would be able to can in small batches. I have also added some of my save ingredients not found in the original recipe(s). In this case, the Aleppo pepper, which I add to just about everything I add pepper to.
Stir all of the ingredients together in a sauce pan and bring to a boil, I normally go with medium heat.
Reduce the heat and simmer the sauce, stirring every now and then, for about five minutes, or until the sugar has totally melted into the sauce and the color has deepened a bit.
Note: since I make mine planning to process the jars, once that five minutes or so is up, I keep the pot on low and continue to cook until the canning pot water is boiling nicely and the jars and lids are ready.
If you are making a single batch, remove from the heat and allow to cool before transferring to a jar and stashing in the fridge until needed.
If processing, ladle the warm sauce into prepared canning jars, put on lids and screw the bands “tight” using just your fingertips.
Process in a boiling water bath for ten minutes, then remove the jars to to cool on a rack. While the jars are cooling, listen for the “pop” as each jar lid seals.
Once the jars are sufficiently cooled, check the seal by pressing a fingertip to the center of the jar lid. If the center does not “pop” and is pulled down, or if the center is raised, but stays down when pressed, you are good. The jars are sealed and are shelf stabled until opened.
If the center does not stay down when pressed, you can try reprocessing in boiling water for another ten minutes, or, just store the cooled jar in the fridge until needed.
This combination is tailor made for chicken and chops, but I would not say no to fish steaks either.