| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces/, Rubs/, Marinades | 1 | Servings | ||
INGREDIENTS
| 2 | cn | Guava nectar; (11.5 oz) |
| 1 1/2 | c | Onion; chopped |
| 2/3 | c | Guava jelly |
| 1/3 | c | Dry sherry |
| 1/4 | c | Molasses; (mild-flavored – light) |
| 3 | tb | Red wine vinegar |
| 2 | tb | Tomato paste |
| 1 1/2 | tb | Garlic; chopped |
| 1 | tb | Ground cumin |
| 2 | ts | Dry mustard |
INSTRUCTIONS
Whisk all ingredients in a large saucepan. Boil mixture, whisking until jelly dissolves. Reduce heat and simmer until sauce is reduced to 3 cups. Cool. NOTES : Sauce can be prepared 3 days ahead. Keep refrigerated. Recipe by: Bon Appetit 9/98 Posted to bbq-digest by Bill Ackerman <ackerman@cordless.com> on Aug 24, 1998, converted by MM_Buster v2.0l.
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