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Servings: 1

Ingredients

Cost per recipe $5.44 view details

Directions

  1. In a 3- to 4-qt pan, combine ketchup, orange juice, raisins, brown sugar, Worcestershire, vinegar, soy sauce, ginger, garlic, onion pwdr, tamarind, and Asian red chili sauce.
  2. Bring to a simmer over medium-low heat, then reduce heat and barely simmer (a few bubbles breaking on surface), stirring occasionally, till sauce is thick, glossy, and dark brown, about 2 hrs.
  3. In a blender or possibly with a handheld blender, pulse till almost smooth. If sauce is too thick, thin with a little more orange juice. Let cold; serve or possibly refrigerateairtight up to 1 month.
  4. This recipe yields about 3 c..
  5. Comments: This twist on the classic A-1 sauce comes from executive chef Joni Fay Hill at Balboa Restaurant & Lounge, who notes which it is much tangier than the usual steak sauce. Look for tamarind concentrate in Indian markets and specialty food stores; if you can't find it, substitute 1 tsp. molasses and 1 Tbsp. lime juice.
  6. Yield: 3 c.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1158g
Calories 1290  
Calories from Fat 25 2%
Total Fat 2.93g 4%
Saturated Fat 0.38g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 7260mg 303%
Potassium 4184mg 120%
Total Carbs 325.0g 87%
Dietary Fiber 7.8g 26%
Sugars 263.91g 176%
Protein 17.75g 28%

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