1/2 c. cold water
1/4 c. golden raisins
1/2 c. aged balsamic vinegar
1/4 c. worcestershire sauce
1/4 c. ketchup
1/4 c. dijon mustard (don’t substitute or you won’t get the same product)
a pinch of cayenne for some heat
1/4 t. black pepper
1 garlic clove, cut in half
1/2 t. celery seed
1/4 t. salt
1 large orange...Cut the orange in half and cut one of the halves into quarters.
Add all ingredients (except orange) to a medium saucepan. Add two orange segments, squeezing the juices into the pan first. Mix it well.
On low heat simmer sauce for about 15 minutes. You want bubbles just breaking the surface, not a rolling boil or it will get too thick.
After 15 minutes, strain this through a fine mesh strainer. Squeeze out all the juices.
Before you adjust the seasoning, you have to let this cool completely. If you season this hot, it will taste different when it’s cold.
Once it’s cooled, then taste for salt and pepper adjustments.
Makes about 1 3/4 cups
See More1/4 c. golden raisins
1/2 c. aged balsamic vinegar
1/4 c. worcestershire sauce
1/4 c. ketchup
1/4 c. dijon mustard (don’t substitute or you won’t get the same product)
a pinch of cayenne for some heat
1/4 t. black pepper
1 garlic clove, cut in half
1/2 t. celery seed
1/4 t. salt
1 large orange...Cut the orange in half and cut one of the halves into quarters.
Add all ingredients (except orange) to a medium saucepan. Add two orange segments, squeezing the juices into the pan first. Mix it well.
On low heat simmer sauce for about 15 minutes. You want bubbles just breaking the surface, not a rolling boil or it will get too thick.
After 15 minutes, strain this through a fine mesh strainer. Squeeze out all the juices.
Before you adjust the seasoning, you have to let this cool completely. If you season this hot, it will taste different when it’s cold.
Once it’s cooled, then taste for salt and pepper adjustments.
Makes about 1 3/4 cups
That sounds really nice!
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