Yield: 1 servings
Measure | Ingredient |
---|---|
2 tablespoons | Unsalted butter |
1 \N | Large onion; finely chopped |
1 \N | Clove garlic; minced |
1 can | Tomato sauce, 16 oz. size |
1 cup | Cider vinegar |
1 cup | V-8 juice |
½ cup | Prune juice |
\N \N | Finely slivered peel from 1/2 lemon |
\N \N | Juice of 1 lemon |
1 \N | Bay leaf |
6 \N | Juniper berries; crushed |
½ teaspoon | Cayenne pepper |
2 tablespoons | Brown sugar |
FOR BEEF, POULTRY, PORK
Melt the butter in a medium saucepan over medium-low heat. Add the onion; cook 1 minute. Add the garlic, cook 2 minutes.
Add the remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered until thickened, about 30 minutes. Remove bay leaf before using. Makes about 6 cups. From: Cooking With Fire and Smoke by Phillip Stephen Schulz