Directions:
- Stir together all ingredients in a medium saucepan over medium heat; bring to a boil. reduce heat; simmer, stirring occasionally, 40 minutes.
- Divide sauce into separate containers for basting and serving at the table. (Basting brushes used on raw food should not be dipped into table sauce.) Use as a basting sauce during the last 10 minutes of cooking for steak, pork, burgers, or chicken. Discard any remaining basting sauce, and refrigerate leftover table sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 852.91 Kcal (3571 kJ) | ||
| Calories from fat | 341.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.99g | 58% | |
|---|---|---|---|
| Sodium | 2338.13mg | 97% | |
| Potassium | 996.59mg | 21% | |
| Total Carbs | 107.45g | 36% | |
| Sugars | 29.45g | 118% | |
| Dietary Fiber | 9.37g | 37% | |
| Protein | 9.63g | 19% | |
| Vitamin C | 51.7mg | 86% | |
| Iron | 5.5mg | 31% | |
| Calcium | 166.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 179.57 Kcal (752 kJ) | ||
| Calories from fat | 71.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8g | 58% | |
|---|---|---|---|
| Sodium | 492.25mg | 97% | |
| Potassium | 209.82mg | 21% | |
| Total Carbs | 22.62g | 36% | |
| Sugars | 6.2g | 118% | |
| Dietary Fiber | 1.97g | 37% | |
| Protein | 2.03g | 19% | |
| Vitamin C | 10.9mg | 86% | |
| Iron | 1.2mg | 31% | |
| Calcium | 35.1mg | 17% | |
* 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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