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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; 0 g total fat; 0 g saturated fat; 0 mg cholesterol; 15 mg sodium. 16 g carbohydrates; 0 g fiber; 1 g protein; 31 RE vitamin a; 2 mg vitamin c; 10 mg calcium; 1 mg iron;

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