| 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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