PREP: 1 hour 30 minutes COOK: 2 hours 45 minutes PROCESS: 20 minutes MAKES: 8 half-pints
10 lb. ripe tomatoes
2 lb. tart red cherries, stemmed and pitted (tip, page 223) or 1¾ lb. frozen pitted tart red cherries
3 cups chopped red onions
2¼ cups chopped celery
4 to 6 dried ancho chile peppers, stemmed, seeded, and chopped (tip, page 107)
4 cloves garlic, quartered
2 cups cider vinegar
1½ cups honey
½ cup packed brown sugar
3 Tbsp. Worcestershire sauce
4 tsp. salt
2 tsp. ground coriander
½ tsp. black pepper
1. Remove stem ends and cores from tomatoes. Cut tomatoes into quarters. In a 10- to 12-qt. stainless-steel, enamel, or nonstick heavy pot combine tomatoes and cherries. Bring to boiling; reduce heat. Cover and simmer over medium-low heat about 15 minutes or until tomatoes are soft, stirring occasionally. Stir in the next four ingredients (through garlic). Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes, stirring occasionally.
2. Press tomato mixture through a food mill. Discard seeds and skins. Measure 18 cups tomato mixture; return to pot (measure depth with a ruler). Bring to boiling; reduce heat. Simmer, uncovered, 1 to 1¼ hours or until mixture is reduced by half, stirring occasionally (measure depth again with a ruler; should be half of original depth.)
3. Stir in the remaining seven ingredients. Simmer, uncovered, about 1 hour more or until sauce is desired consistency, stirring frequently.
4. Ladle hot sauce into eight hot sterilized half-pint canning jars, leaving a ½-inch headspace. Wipe jar rims; adjust lids and screw bands.
5. Process filled jars in a boiling-water canner 20 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. (Canning tips, pages 461–466.)
Freezer Directions: Prepare as directed through Step 3. Place pot containing sauce in a sink filled with ice water; stir sauce to cool. Ladle sauce into clean wide-top freezer containers, leaving a ½-inch headspace. Seal and label. Freeze up to 10 months. (Freezing tips, page 467.)
Test Kitchen Tip: After opening a jar, store any remaining sauce in the refrigerator up to 2 weeks.
PER 1 TBSP. SAUCE: 32 cal., 0 g fat, 0 mg chol., 92 mg sodium, 8 g carb., 1 g fiber, 1 g pro.