A tangy red sauce, not too tart and not too sweet--serve with meat or poultry. Makes about 2cups [500 mL].

2 tbsp Butter or margarine 25 mL
1 Onion, finely chopped 1
1 Large garlic clove, minced 1
1-1/4 cups Ketchup 300 mL
1/3 cup Lightly packed brown sugar 75 mL
1/4 cup Worcestershire sauce 50 mL
2 tsp Chili powder 10 mL
Dash Red-pepper sauce Dash
1/3 cup Cider vinegar 75 mL

Melt butter or margarine in a medium saucepan. Add onion and garlic sauté until onion is soft. Stir in remaining ingredients. Bring sauce to a simmer; simmer 15 minutes or until slightly thickened. Remove from heat; cover and let stand at least 1 hour to let flavors blend. Use immediately or pour into a container with tight-fitting lid. Cool then cover tightly; refrigerate up to 7 days, or freeze. Use to brush on meats as they grill or serve with grilled meats.

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