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This thick, caramel-colored sauce is easy to make, cooks quickly and can be used to baste hamburgers, grilled chicken, turky or roast pork.
You can even add some to meat loaf mixture to flvor and moisten the meat.
Use coooking apples that are on the tart side, such as MacIntosh or Jonamac, or ay local variety that will cook to a thick puree without becoming watery
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- 2 pounds [900 g] tart apples
- 1 tablespoon [15 mL] vegetable oil
- 1 large [8-ounce / 227-g] red onion, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 2 tablespoons [30 mL] peeled and coarsely chopped fresh ginger
- 1 jalapeno pepper, seeded and coarsely chopped
- 3/4 cup [190 mL] cider vinegar
- 1/4 cup [60 mL] firmly packed dark brown sugar
- 1/4 cup [60 mL] molasses
- 1 tablespoon [15 mL] Dijon mustard
- 2 tablespoons [30 mL] tomato paste
- 1 tablespoon [15 mL] sweet paprika
- 1 teaspoon [5 mL] salt
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- Heat vegetable oil into a heavy nonreactive medium saucepan over medium heat.
- Add chopped red onion, garlic, ginger and jalapeno pepper.
- Stir well, cover and cook over medium-low heat, stirring occasionally, until vegetables are tender, for approximately 10 minutes.
- Meanwhile, peel, quarter, core then cut apples into chunks.
- Add apple chunks to vegetables mixture.
- Mix, cover and cook, stirring occasionally until apples are very tender and beginning to fall apart, for approximately 30 minutes.
- Using a wooden spoon, beat mixture into a smooth sauce.
- Stir in cider vinegar, dark brown sugar, molasses, Dijon mustard, tomato paste, sweet paprika and salt.
- Cook, stirring constantly over medium-high heat, for 5 minutes.
- Leave to cool to room temperature, then transfer into an airtight container.
- Refrigerate sauce for up to 1 month.
- Serve this sauce at room temperature.
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