2 cups Strawberry Puree
1 cup Tomato Sauce
250 ml Water
100 g Butter
¼ cup Dark Brown Sugar, Firmly Packed
¼ cup Wine Vinegar
2 tbsp Minced Candied Ginger
½ tsp Dried Chilli
2 tbsp Worcestershire Sauce
1 tbsp Minced Onion
1 Lemon, Unpeeled, Sliced Thinly
1 Garlic Clove, Minced
2 tsp Black Pepper
1 tsp Celery Salt
1 tsp Dry Mustard Powder
1
Combine all of the ingredients in a saucepan and blend well. Place over medium heat and simmer for 20 minutes, stirring occasionally.
2
Use warm or chilled as a finishing sauce for pork of any kind. It's also a good sauce for a nice glaze for poultry-- start painting it on meat about 30 minutes before the end of the cooking time.
3
This sauce will keep for several weeks in an airtight container in the refrigerator.
4
Makes 3 cups.
Ingredients
2 cups Strawberry Puree
1 cup Tomato Sauce
250 ml Water
100 g Butter
¼ cup Dark Brown Sugar, Firmly Packed
¼ cup Wine Vinegar
2 tbsp Minced Candied Ginger
½ tsp Dried Chilli
2 tbsp Worcestershire Sauce
1 tbsp Minced Onion
1 Lemon, Unpeeled, Sliced Thinly
1 Garlic Clove, Minced
2 tsp Black Pepper
1 tsp Celery Salt
1 tsp Dry Mustard Powder