I have made this for years, as mentioned, excellent w/any plain meat, pork, roast, poultry, etc. You can adjust by keeping the proportion of sugar/vinegar. I always use cider vinegar and add some cloves. First came across the recipe as a german dish to serve w/Saurbraten. I like it better than the thick sauced ones you see in some restaurants. The flavor is bolder!
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