Followed everyone else with their suggestions for cooking the sauce off to the side, adding brown sugar, and altering the ingredients. Although I added 1/2 cup of balsamic vinegar and 1 cup red wine. I also sprinkled in some onion powder and thyme. Even after letting it reduce for about 15 minutes the sauce was not very glaze like, and still had a vinegar taste. It was good though. I thought it went well with the meat. At the very least it was something different. And, just like everyone else, I couldn't help but dip other things in the sauce (potatoes go great). I bet it would make a good salad dressing actually. Everyone else didn't care for it though (too vinegary) and that's why I gave it a 4/5.
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Followed everyone else with their suggestions for cooking the sauce off to the side, adding...