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Steak Sauce

Source of Recipe

From "The Kitchen Pantry Cookbook" by Erin Coopey


Recipe Introduction

"This steak sauce follows the classic ingredients but is heartier and far less acidic than the bottled brands. It's delicious on toasted baguette slices with thinly sliced steak, caramelized onions, and blue cheese!"

List of Ingredients

â—¦ ½ cup raisins
â—¦ 1 cup boiling water
â—¦ 1 cup tomato purée, store-bought or homemade
â—¦ 1 cup distilled white vinegar
â—¦ ½ small navel orange, peeled, seeded, and coarsely chopped
â—¦ 2 tablespoons sugar
â—¦ 2 ½ teaspoons coarse sea salt or kosher salt, or more to taste
â—¦ ½ teaspoon garlic powder
â—¦ 1 ½ teaspoons grated onion or ½ teaspoon onion powder
â—¦ ½ teaspoon black pepper
â—¦ ¼ teaspoon celery seeds


Recipe

Place the raisins in a small mixing bowl and cover with the boiling water. Let stand for 30 minutes.

Pour off the water and combine the drained raisins with the remaining ingredients in a blender or food processor. Purée until smooth. Transfer the sauce to a medium-size nonreactive saucepan. Bring to a boil over high heat and then lower the heat and simmer for 30 minutes, stirring occasionally. The mixture should be slightly thickened and syrupy.

Remove pan from the heat. Allow to cool to room temperature. Season with additional salt, if desired. Pour into a bottle. Cap tightly and refrigerate for up to three months.

Makes 1 ¾ cups