Reviewed: Sep. 18, 2011

This is absolutely fantastic. So good tasting on pork chops. I put some on the chops after they were browned on both sides and let them simmer in the pan for ten or fifiteen minutes turning over once. To die for, better than any sauce or barbecue sauce I have tasted.

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Reviewer:

Maureen

Cooking Level: Expert

Living In: Camrose, Alberta, Canada

Reviewed: Sep. 12, 2010

revised slightly - used sugar in the raw - just one cup which was PLENTY. Added 1 tsp crushed red pepper flakes for zip, a few tbsps. of garlic & 1 can tomato paste. - Simmered for a few hours (I forgot about it) - tasty & zippy!

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3 users found this review helpful

Reviewer:

PAULINAJ

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Palatine, Illinois, USA

Living In: Woodstock, Illinois, USA

Reviewed: May 3, 2010

Fantastic! I took the advice of one reviewer and pureed after simmered and cooled. My husband went slightly insane with love for this beautiful, thick sauce. Thanks for the recipe!

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Reviewer:

Schwemmette

Reviewed: Jul. 26, 2009

Add some chopped mango while it cooks, and you have created a Chutney sauce. Fab.

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Reviewer:

Luigi

Reviewed: Jul. 25, 2009

Excellent sauce! It isn't even on the meat yet but boy is it yummy to taste test! I also added green peppers and a splash of worchester sauce. To make it a bit healthier I used equal amounts Ume plum vinegar, brown rice vinegar and white vinegar to make up the suggested 2 cups of vinegar. Will be making more to freeze-YUM!

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7 users found this review helpful

Reviewer:

M Duphily

Reviewed: Jun. 29, 2009

yum! i found the vinegar a little overpowering so i might experiment with other vinegars but i really liked this!

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4 users found this review helpful

Reviewer:

mrsmaggiehunter

Reviewed: May 26, 2009

I thought this sauce was very tasty but didn't care for the consistency...I puree'd it in my food processor and then reheated it to can using the hot water method.

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Reviewer:

Phyllis

Reviewed: Jun. 20, 2008

This was excellent, but I did add a little bit. 1 cup chopped green pepper and 1-3 jalapenos depending on how hot you like it. We've used it on chicken and pork. Haven't tried it on beef.

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10 users found this review helpful