| 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 <r1706@tl.infi.net> on Jul 2, 1997
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