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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 56 |
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When the aroma of this sauce cooking wafts through the house, my family can't wait to grill steaks! I freeze this sauce in plastic containers, and keep some refrigerated in salad dressing bottles, ready for use. I not only use it on meat, but I'll also add a dash or two to some soup recipes. Ingredients:
8 cups chopped fresh or frozen rhubarb |
4 cups chopped onion |
2 cups white vinegar |
2-1/3 cups packed brown sugar |
1 teaspoon ground cinnamon |
1 teaspoon ground allspice |
1/2 teaspoon ground cloves |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a large saucepan or Dutch oven, combine all ingredients. Bring to a boil. Reduce heat and simmer for 1 hour or until thickened, stirring occasionally. Cool. Refrigerate in covered containers. Yield: about 7 cups.
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