Directions:
- Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.
- Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.
- Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.
- *Note* I have used this before the suggested 3 weeks with good results, though the flavor really seems to improve with time. I usually just pour the amount I need through a strainer so that I can leave all the spices in to continue adding flavor.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 663.87 Kcal (2779 kJ) | ||
| Calories from fat | 105.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.77g | 18% | |
|---|---|---|---|
| Cholesterol | 1.06mg | 0% | |
| Sodium | 6481.32mg | 270% | |
| Potassium | 1560.02mg | 33% | |
| Total Carbs | 120.51g | 40% | |
| Sugars | 100.41g | 402% | |
| Dietary Fiber | 4.67g | 19% | |
| Protein | 11.49g | 23% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 7.3mg | 41% | |
| Calcium | 246.2mg | 25% | |
| Amount Per 100 g | |||
| Calories | 125.27 Kcal (524 kJ) | ||
| Calories from fat | 19.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 18% | |
|---|---|---|---|
| Cholesterol | 0.2mg | 0% | |
| Sodium | 1222.96mg | 270% | |
| Potassium | 294.36mg | 33% | |
| Total Carbs | 22.74g | 40% | |
| Sugars | 18.95g | 402% | |
| Dietary Fiber | 0.88g | 19% | |
| Protein | 2.17g | 23% | |
| Vitamin C | 0.5mg | 5% | |
| Iron | 1.4mg | 41% | |
| Calcium | 46.5mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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