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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Heinz 57 Steak Sauce   
    Categories: Copycat, Sauces   
         Yield: 3 Cups   
      
   MMMMM------------------------RAISIN PUREE-----------------------------   
       1/2 c  Raisins   
       1/2 c  Water   
      
   MMMMM---------------------------SAUCE--------------------------------   
     1 1/3 c  White vinegar   
         1 c  Tomato paste   
       2/3 c  Malt vinegar   
       2/3 c  Sugar   
       1/2 c  Water   
         1 tb Yellow prepared mustard   
         2 ts Apple juice concentrate   
     1 1/2 ts Salt   
         1 ts Vegetable oil   
         1 ts Lemon juice   
       1/2 ts Onion powder   
       1/4 ts Garlic powder   
       1/8 ts Turmeric   
      
     In the late 1800s Henry John Heinz established the slogan "57   
     Varieties," which you can still find printed on Heinz products even   
     though the company now boasts over 5700 varieties in 200 countries.   
     Today Heinz is the world's largest tomato producer, but interestingly   
     the first product for the company that was launched in 1869 had   
     nothing to do with tomatoes; it was grated horseradish. It wasn't   
     until 1876 that ketchup was added to the growing company's product   
     line.   
      
     Tomato is also an important ingredient in this tangy steak sauce. But   
     you'll find some interesting ingredients in there as well, such as   
     raisin puree, malt vinegar, apple juice concentrate, and mustard. And   
     don't worry if your version doesn't come out as brown as the   
     original. Heinz uses a little caramel coloring in its product to give   
     it that distinctive tint. It's just for looks, though, so I've left   
     that ingredient out of this clone recipe. Besides, I've found that   
     the turmeric and yellow mustard will help get this version close to   
     the color of the real deal.   
      
     Make the raisin puree by combining the raisins with the water in a   
     food processor or blender. Blend on high speed for 1 minute or until   
     the puree is smooth. Measure 1/4 cup of this puree into a medium   
     saucepan.   
      
     Add the remaining ingredients and whisk until smooth.   
      
     Turn heat up to medium high and bring mixture to a thorough boil.   
     Reduce heat to low and simmer, uncovered, for 1/2 hour or until   
     thick. Let sauce cool and then refrigerate it in a covered container   
     for at least 24 hours.   
      
     Recipe FROM:    
      
   MMMMM   
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