John Myers
Ingredients for 1 servings:
- 2 tbsp oil
- 2 m.-sized onion(s)
- 4 cloves garlic
- 1 stalk(s) Celery
- 50 g cranberries, dried, soft
- 250 ml vinegar, milder, e.g. B. Balsamic vinegar Bianco
- 100 ml maple syrup
- 200 g brown sugar
- 1 tsp mustard seeds, yellow
- 1 pinch of ginger powder
- some pepper, freshly ground
- 1 can of chopped tomatoes, 400 g
- 1 tsp sweet paprika powder
- 1 tsp mustard, medium hot
- ½ tsp Pul Biber, chili powder or a chili pepper
Instructions
Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 55 minutes
Goes well with roasted and grilled meat and is suitable as a fondue sauce
Finely dice the onions. Finely chop the celery stalk and cranberries. Grind the mustard seeds into a fine powder. Heat the oil in a sufficiently large saucepan and sauté the diced onions. Add the celery and vegetables, press in the garlic cloves, and sauté briefly. Stir in the remaining ingredients and simmer over medium heat for 1/2 to 3/4 hour until the sauce thickens to the desired consistency. Stir frequently, especially towards the end of the cooking time, and reduce the heat slightly if necessary. Once the sauce has reached the desired consistency, season to taste. Pour the sauce into a screw-top jar while hot and seal tightly. Immediately place the jar on the lid for 10 minutes, allow to cool completely, and then refrigerate for at least 6 hours, but preferably for 1 day. The sauce can be prepared well in advance and will keep in the refrigerator for at least 1 week.
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