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Makes: about 2 cups (500 mL)

2 tbsp (30 mL) canola oil

1 cup (250 mL) chopped yel­low onions

3 cloves gar­lic, finely chopped 1 cup (250 mL) ketchup

1/4 cup (60 mL) ap­ple cider vine­gar

1/4 cup (60 mL) fancy mo­lasses 1/4 cup (60 mL) packed golden brown sugar

2 tbsp (30 mL) yel­low mus­tard 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) freshly ground pep­per

1. Heat oil in a medium saucepan over medium heat. Sauté onions un­til soft­ened, about 3-4 minutes.

2. Add gar­lic and cook for an ad­di­tional minute. Pour in ketchup, vine­gar, mo­lasses, brown sugar, mus­tard, salt and pep­per. Stir to com­bine. Bring to a boil.

3. Re­duce heat and sim­mer, un­cov­ered, stir­ring oc­ca­sion­ally, un­til thick­ened, about 6-8 minutes.

4. Trans­fer sauce to a blender; purée un­til smooth. Al­ter­na­tively, purée us­ing a hand blender.

5. Re­move from heat and cool to room tem­per­a­ture, stir­ring oc­ca­sion­ally.

Note: May be re­frig­er­ated for up to 3 days or frozen for up to 3 months.

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