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Nutrition Facts
Serving Size 1 cup 406g Recipe makes 1 1/4 cup) The following items or measurements are not included below: 1 whole star anise 3/4 teaspoon black peppercorns
Calories 725
Calories from Fat 4		(0%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 4230mg		176%
Potassium 554mg		15%
Total Carbohydrate 190.4g		63%
	Dietary Fiber 1.9g	7%
	Sugars 180.6g
Protein 8.2g		16%
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⁽²⁾ RATE IT NOW Print Recipe

By: Cookgirl
Nov 28, 2005

I'm not so much interested in authenticity as I am in palatability. Try this marinade on lamb, chicken, tofu, turkey, etc. From Sunset magazine.

1 1/4 cup (change servings and units)

Ingredients

3/4 cup honey
1/2 cup fresh cilantro (NOT dried)
1/3 cup fresh lemon juice
1/4 cup rice vinegar
1/4 cup ketchup
1/4 cup soy sauce
1-2 garlic cloves, finely minced
1 whole star anise
1 cinnamon stick (3 inches long, broken up into thirds)
3/4 teaspoon black peppercorns
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon whole cloves
1/4 teaspoon red pepper flakes
1/4 teaspoon salt

Directions

1
Combine all the ingredients in a medium sized saucepan.
2
Bring to a simmer over medium-high heat (do not allow to boil), cook and stir constantly until the sauce is reduced to about 1 1/4 cups. This should take approximately 15 mintues.
3
Pour mixture through a fine sieve to strain.
4
Best made several hours in advance of using.
5
Freezes well.

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Featured Reviews for This Recipe

From: Miss Elizabeth

On Apr 15, 2007

This is good for adding flavor to western cooking, however, authentic happens also to be very palatable. I used this for BBQ chicken, marinated and glazed with a bit in the oven, and and it was slightly overpowering. I think I'd cut back next time on the world tour of spices and limit to 3 for my tastes.

0 people found this review helpful

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From: justcallmetoni

On Sep 10, 2006

Short on time, I needed something to give some flavor to some chicken breasts. Boy was this flavorful and delicious. What a surprise that you could develop a complex range of tastes in such a short amount of time. I did cut about 2 tablespoons of the honey because I don't like my sauces to be overly sweet. To balance the loss of sweetness, I also reduced the amount of lemon juice by one tablespoon. I both brushed the chicken with the sauce as well as serving it as a dipping sauce with the cooked strips. Started with a modest dipping technique and by the end we were all doing a full dunk. The sauce is more like a glaze than what would usually be called a BBQ sauce - but glaze or sauce - it was still great.

3 people found this review helpful

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