Oh boy, coming up with Christmas gifts is high on my list right now...especially since I'm considering a few homemade goodies from my kitchen. This week's 'Best of the Web' is by Bon Appetite....Ambrosia Sauce has an asian flare...it's much like teriyaki sauce and you can marinate meat with it, or just brush it on as you're cooking your meat, chicken or fish.
And it looks SO pretty in the tall glass jars, doesn't it?!
(Credit: Hirsheimer & Hamilton)
· 2 cups (packed) light brown sugar
· 2 cups mirin (sweet Japanese rice wine)
· 2 cups reduced-sodium soy sauce
· 1 cup chopped peeled fresh ginger (about one 4x1 inch piece)
· 2 tablespoons ground coriander
· 1/4 teaspoons whole black peppercorns
· Four clean 8-ounce jars
· Ingredient Info
Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.
· Bring sugar and 2 cups water to a boil in a medium heavy saucepan over medium-high heat, stirring until sugar dissolves. Boil for 2 minutes.
· Reduce heat to medium; add mirin and next 4 ingredients. Simmer, stirring often, until sauce thickens slightly and has reduced to about 4 cups, 60-70 minutes.
· Strain sauce through a fine-mesh sieve into a large heatproof pitcher. Divide among jars. Let cool. Screw on lids and chill. DO AHEAD Ambrosia sauce can be made 2 months ahead. Keep refrigerated.