Serves: 16
Ingredients:
1 cup beef stock
1 cup chili sauce
1/2 cup fancy molasses
2 tbsp wine vinegar
4 tsp Dijon mustard
2 tsp Worcestershire sauce
2 tsp chili powder
1 tsp celery seeds, crushed
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
Directions:
In saucepan, combine stock, chili sauce, molasses, vinegar, mustard, Worcestershire sauce, chili powder, celery seeds, cumin, salt and pepper. Add 2/3 cup (150 mL) water; bring to boil.
Reduce heat and simmer for about 20 minutes or until reduced to about 2 cups (500 mL). (Make-ahead: Cover and refrigerate for up to 2 weeks.)
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