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“When cooled, this may be refrigerated in a sealed jar for 2 to 3 weeks. As a sauce, it may be served cold, or reheated and served hot. Use with beef, but it is also delicious with barbecued chicken. To use as a marinade, place the meat in the liquid, cover, and refrigerate for 2 hours or more, turning the meat several times. Brush the marinade left in the dish over the meat as it cooks.”
READY IN:
25mins
SERVES:
16
YIELD:
1 1/4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan, melt butter over low heat; add onion and garlic and cook until soft, but not brown.
  2. Add all remaining ingredients; stir well. Bring to a boil, reduce heat and simmer for about 15 minutes.
  3. Makes 1 to 1 1/2 cups.

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