Brush generously on chicken, pork, or beef before grilling. Also great with meatballs in a slow cooker or as a dipping sauce.
Makes 4 cups
2 tablespoons olive oil
1½ teaspoons red wine vinegar
¾ cup chopped scallions
2 cups red Zinfandel wine (or your favorite sweet red)
2 cups ketchup
¾ cup low-sodium soy sauce
½ cup Dijon mustard
¼ cup brown sugar
a couple dashes of tabasco or other hot sauce (optional)
No nutrition information available
Heat the olive oil in a saucepan over medium heat, add ½ cup of the scallions and cook until tender, stirring frequently - about 5 minutes.
Pour in the wine, and cook until reduced by about ½.
Add the ketchup, soy sauce, mustard, and brown sugar, reduce heat, and simmer about 30 minutes, until thickened and well blended.
Remove from heat and let cool.
Refrigerate until ready to serve, ideally overnight to let the flavors develop.
Use the remaining ¼ cup scallions to garnish your dish.