Email to Cat      

Asian Pomegranate BBQ and Stir-Fry Sauce

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"Pomegranate molasses, commonly found in Middle Eastern stores, adds tartness to Asian spices and soy sauce, creating a flavorful and adaptable sauce."

List of Ingredients

â—¦ 3 cups chicken stock
â—¦ 1 ½ cups ketchup
â—¦ ½ cup firmly packed light brown sugar
â—¦ ½ cup soy sauce
â—¦ ½ cup pomegranate molasses
â—¦ 1 tablespoon Worcestershire sauce
â—¦ 2 teaspoons coarsely chopped fresh ginger
â—¦ 2 cloves garlic, sliced
â—¦ 2 small serrano chiles
â—¦ 1 (3-inch) cinnamon stick
â—¦ ½ star anise
â—¦ ½ cup granulated sugar


Recipe

Combine first eleven ingredients in a large stainless steel or enameled saucepan. Bring to a boil over medium heat; reduce heat, and simmer, uncovered, 20 minutes.

Pour mixture through a wire-mesh strainer into a bowl; discard solids. Return sauce to pan.

Stir in sugar, and bring to a boil, whisking constantly until sugar dissolves. Remove from heat.

Ladle hot sauce into a hot jar, leaving ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Makes about four (½-pint) jars