Tahitian Sauce (Chicken Dip)
Bengal Barbecue
Ingredients
4 Whole Cloves
1 T. Red Wine Vinegar
1 c. Ketchup
½ c. Crushed Pineapple
½ c. Pineapple Juice
½ c. Brown Sugar
½ c. Soy Sauce
¼ c. Orange Juice Concentrate
3 T. Water
Directions
Simmer cloves in vinegar for 5-10 minutes. Strain cloves and add other ingredients.
Bring mixture to slow boil over medium heat.
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