Directions
- 1Peel about 4 centimeters of ginger.
- 2Smash and peel 3 cloves of garlic.
- 3Grate the peeled ginger into a saucepan over a low heat.
- 4Add 3 tablespoons of cider vinegar to the saucepan.
- 5Add 125 ml of ketchup to the saucepan.
- 6Add 60 ml of rum to the saucepan.
- 7Add 1 tablespoon of Worcestershire sauce to the saucepan.
- 8Add 50 grams of dark brown sugar (two big heaping tablespoons) to the saucepan.
- 9Add 1 teaspoon of Dijon mustard to the saucepan.
- 10Add 1 teaspoon of chili flakes to the saucepan.
- 11Stir the sauce well and cook it for at least 20-30 minutes on a low temperature until it becomes shiny and thick.
Ingredients
- 4 cm ginger
- 3 garlic cloves
- 3 tablespoons cider vinegar
- 125 ml ketchup
- 60 ml rum
- 1 tablespoon Worcestershire sauce
- 50 grams dark brown sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon chilli flakes
Equipment
saucepangas stoveknifechopping boardgraterspoon
Tips
- When cooking alcohol in a sauce, the alcohol evaporates, leaving behind the rich, fruity flavors like nutmegs and vanilla.
- You can blend all ingredients in a liquidizer if preferred.
- Cook the sauce for at least 20 minutes on a low heat until it reaches a shiny, thick consistency.
- A good glaze sticks to your finger and doesn't come off easily.
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