Sweet, tart and spicy!

Makes approx. 1 cup

1 c. ketchup

1/4 c. Grade B maple syrup

1/2 c. ginger beer (I used Goya brand – gluten-free)

3 T. dark brown sugar

2 T. Balsamic vinegar

2 t. mild curry powder

1/4 t. ground allspice

light sprinkle cinnamon

freshly ground black pepper to taste

salt to taste

2 T. extra virgin olive oil

Combine all ingredients in small saucepan, over medium heat. Stir to incorporate all ingredients. Cook for about 3 minutes, stirring often.

Continue to cook, uncovered, on very low heat for about 30 minutes. Set aside till ready to use. Serve warm or at room temperature.

* I used Ginger Beer Barbecue Sauce as a dipping sauce for Pan-Fried Soy Sausage Canapes.


© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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