| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Bbq sauces, To post |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Vegetable Oil |
| 1 |
|
Yellow Onion, diced |
| 2 |
T |
Fresh Ginger Root, minced |
| 2 |
T |
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 |
T |
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 <r1706@tl.infi.net> on
Jul 2, 1997
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