| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Bbq sauces, To post | 1 | Servings | |
INGREDIENTS
| 2 | tb | Vegetable Oil |
| 1 | lg | Yellow Onion, diced |
| 2 | tb | Fresh Ginger Root, minced |
| 2 | tb | Minced Garlic |
| 1 | c | Rum Of Your Choice |
| 1/2 | c | Red Wine Vinegar |
| 1 | c | Catsup |
| 1/2 | c | Molasses |
| 1/4 | c | Brown Sugar, lightly packed |
| 1 | tb | Ground Allspice |
| 1 | pn | Ground Mace |
| Salt, to taste | ||
| Cracked Black Pepper, to taste |
INSTRUCTIONS
In a small saucepan over medium heat, heat oil until hot, but not smoking. Add onions and saute, stirring occasionally, until transparent, 5 to 7 minutes. Add ginger and garllic and saute, stirring for 1 minute. Add the rum, vinegar, ketchup, molasses, sugar, allspice and mace and bring just to a boil. Reduce the heat to low and simmer gently for 20 minutes. Remove from heat and season to taste. Makes about 1 quart of sauce. Source: "License to Grill" John Willoughby and Chris Schlesinger Recipe by: P.B. Post: 07/03/97 Posted to MC-Recipe Digest V1 #655 by Raymond <[email protected]> on Jul 2, 1997
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