• 1 small Spanish onion, cut into medium dice
  • 5 cloves garlic, minced
  • 1/4 Cup sugar
  • 1/4 Cup molasses
  • 1/4 Cup corn syrup
  • 2 Tablespoons orange juice concentrate
  • 1/2 Cup plus 2 tablespoons malt vinegar
  • 1/2 Cup red wine vinegar
  • 3/4 Cup California raisins
  • 1/2 Cup ketjap manis*
  • 1/4 Cup tomato purée
  • 1/4 Cup lemon juice
  • 1/2 Tablespoon dried basil
  • 1/4 Cup grapefruit juice
  • 1/4 Cup Worcestershire sauce
  • 2 Cups chicken broth


In a large saucepan, sweat onion and garlic. Add sugar, molasses and corn syrup and reduce until mixture is syrup. Add concentrate, vinegars and raisins and return to a simmer; reduce. When mixture is reduced, add ketjap manis and tomato purée. Bring to a simmer and then add remaining ingredients; continue simmering for 30 minutes. Purée in a blender, adjusting consistency with chicken broth. Serve warm.

Notes: Ketjap refers to a number of sauces from Indonesia; the most common is ketjap manis which is an Indonesian soy sauce, and is sweeter than Chinese soy sauce or Japanese shoji or tamari. It is available at most Indonesian or Asian markets.

For serving suggestion, see recipe for Grilled Flat Iron with Potato Gratin, Gorganzola-Onion Fondue and Housemade Steak Sauce.

Nutrition Facts Per Serving

Calories 80 (Calories from Fat 3%); Total Fat 0 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 300; Potassium 213; Total Carbohydrate 18; Dietary Fiber 1; Sugars 14; Protein 1; Calcium 27; Iron 1;

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