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LOCATION: Recipes >> Preserving >> Steak Sauce 05

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Steak Sauce

1/2 cup raisins
1/2 cup water
1 1/3 cups white vinegar
1 cup tomato paste
2/3 cup malt vinegar
2/3 cup sugar
1/2 cup water
1 Tablespoon prepared mustard
2 teaspoons apple juice, frozen concentrate
1 1/2 teaspoons salt
1 teaspoon vegetable oil
1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon turmeric

Make the raisin puree by combining the raisins with the water in
a food processor or blender. Blend on high speed for 1 minute or
until the puree is smooth. Measure 1/4 cup of this puree into a
medium saucepan.

Add the remaining ingredients and whisk until smooth.

Turn heat up to medium/high and bring mixture to a thorough boil.
Reduce heat to low and simmer, uncovered, for 1/2 hour or until
thick. Let sauce cool and then refrigerate it in a covered container
for at least 24 hours.

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