Moroccan-Inspired Barbecue Sauce Recipe #146393
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.
by Cookgirl
25 min | 10 min prep
1 1/4 cup
- 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
- Combine all the ingredients in a medium sized saucepan.
- 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.
- Pour mixture through a fine sieve to strain.
- Best made several hours in advance of using.
- Freezes well.
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5 stars