Heinz 57 Copycat Sauce Recipe
Pureed raisins add the same fruity sweetness and body that the original sauce gets from tomato and fruit concentrate, while a hit of allspice and dry mustard recreates its distinctive warm, tangy edge that plain ketchup or Worcestershire can't match on their own.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 12
Ingredients
- 3/4 cup ketchup
- 1/4 cup raisins
- 1/4 cup orange juice
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard
- 1 tablespoon molasses
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground allspice
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Nutrition per serving
- Calories
- 13
- Protein
- 0g
- Carbs
- 3g
- Fat
- 0g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Combine the raisins and orange juice in a small saucepan and bring to a simmer over medium heat. Cook for 3-4 minutes, until the raisins are plump and soft.
- 2Transfer the raisins and juice to a blender or food processor and puree until completely smooth, scraping down the sides as needed.
- 3Return the puree to the saucepan and add the ketchup, Worcestershire sauce, vinegar, mustard, molasses, onion powder, garlic powder, allspice, pepper, and salt.
- 4Whisk everything together over medium-low heat and bring to a gentle simmer, whisking often so the bottom doesn't scorch.
- 5Simmer for 8-10 minutes, whisking occasionally, until the sauce has thickened slightly and coats the back of a spoon.
- 6Remove from the heat and let cool to room temperature; the sauce will thicken further as it cools.
- 7Taste and adjust with more vinegar for tang, more molasses for sweetness, or a pinch more salt.
- 8Transfer to a clean jar or bottle and refrigerate.
Tips & variations
- No raisins on hand? Pitted dates or dried plums pureed the same way work as a substitute, though the flavor leans slightly less tart.
- A dash of hot sauce or a pinch of cayenne gives the sauce more heat if the original's mild tang isn't enough.
- For a smokier version, stir in 1/4 teaspoon smoked paprika along with the other spices.
Storage & reheating
Store in an airtight jar or bottle in the refrigerator for up to 3 weeks. The sauce is served cold or at room temperature and doesn't need reheating; just shake or stir before using since the puree can settle.
Tips from the Tulo kitchen
- Simmering the raisins in orange juice first (rather than blending them dry) makes them soft enough to puree completely smooth, with no gritty texture left behind.
- A small offset or rubber spatula makes it easy to scrape every bit of puree out of the blender jar so none of the flavor gets left behind.
FAQ
What is Heinz 57 sauce actually made of?
The commercial version is a tomato-based sauce built on vinegar, spices, raisin or fruit concentrate, and mustard, giving it a tangy-sweet profile that's closer to a mild steak sauce than a barbecue sauce.
Can I make this sauce without raisins?
Yes. Pureed pitted dates or dried plums simmered in orange juice the same way give a similar fruity sweetness and body, though dates taste slightly more caramel-like.
Is this sauce the same as steak sauce or A.1.?
It's in the same family, tangy, savory, and fruit-sweetened, but this version is closer to the original's ketchup base and milder spice, while A.1.-style sauces tend to be sharper and more vinegar-forward.
How long does homemade Heinz 57 copycat sauce last?
Refrigerated in a sealed jar, it keeps well for about 3 weeks. If it starts to smell fermented or separates permanently even after shaking, discard it.
What can I use this sauce on besides steak?
It works well on burgers, meatloaf, roasted vegetables, and as a dip for fries or onion rings, since the sweet-tangy profile pairs with anything that could use a punch of acidity.
