Post by Debbie on Jun 16, 2012 22:46:02 GMT -5
1/2 cup plum jam
1 medium-sized onion, grated
2 tablespoons oil
1 cup red wine
1/4 cup red wine vinegar
3 teaspoons Dijon mustard
3 teaspoons chili sauce
2 tablespoons tomato ketchup
If jam has large pieces of fruit, push through a sieve or puree in food processor; measure after pureeing.
In a saucepan, cook onion gently in oil for 5 minutes.
Add remaining ingredients and stir occasionally until combined.
Reduce heat and simmer gently for 10 minutes.
Use as a sauce for chicken, duck, pork, lamb, beef or veal.
To use as a baste, add 1 tablespoon oil to 1/2 cup of the sauce.
Store in a sealed jar in the refrigerator for up to 2 weeks.
1 medium-sized onion, grated
2 tablespoons oil
1 cup red wine
1/4 cup red wine vinegar
3 teaspoons Dijon mustard
3 teaspoons chili sauce
2 tablespoons tomato ketchup
If jam has large pieces of fruit, push through a sieve or puree in food processor; measure after pureeing.
In a saucepan, cook onion gently in oil for 5 minutes.
Add remaining ingredients and stir occasionally until combined.
Reduce heat and simmer gently for 10 minutes.
Use as a sauce for chicken, duck, pork, lamb, beef or veal.
To use as a baste, add 1 tablespoon oil to 1/2 cup of the sauce.
Store in a sealed jar in the refrigerator for up to 2 weeks.