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Recipe Summary

total:
50 mins
Yield:
8 cups
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Ingredients

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Directions

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  • In a 4-quart Dutch oven, combine all ingredients. (If necessary, use a wire whisk to mix well.)

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  • Bring to boiling. Reduce heat and simmer, uncovered, over medium-low heat for 30 minutes, stirring occasionally. Remove bay leaves.

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  • Store in the refrigerator for up to 2 weeks. Makes 8 cups sauce.

Tips

Place cooled sauce in serving-size portions in freezer containers or bags. Seal and freeze up to 10 months.

Nutrition Facts

65 calories; total fatg; saturated fatg; cholesterolmg; sodium 15mg; carbohydrates 16g; fiberg; protein 1g; vitamin a 31RE; vitamin c 2mg; calcium 10mg; iron 1mg.

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