Makes 1 1/2 pints In a 1 1/2 quart saucepan, combine the tomato sauce, vinegar, mustard, and honey. Add the celery and onion. Add the chipotles to the saucepan and bring to a boil over medium heat. Combine the cinnamon, cloves, and chipotle seeds in a spice (cheesecloth) bag and place it in the pot. Reduce the heat to simmer, cooking for 2 1/2 hours to reduce volume and infuse with the spices. Remove the celery, onion, and spice bag. and bottle. MC formatted by Brenda Adams
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|Serving Size: 1 Serving (3760g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 73 (6%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 17982.3mg||620 %|
|Potassium 11450mg||301 %|
|Total Carbohydrate 256.9g||76 %|
|Dietary Fiber 52.7g||211 %|
|Sugars, other 204.3g|
|Protein 47.2g||67 %|
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Calories per serving: 1155
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