PEANUT CIDER SAUCE
Sweet, sour, spicy, salty. Easy to make. Serve over animal-free meats, pan-fried tofu planks or cooked veggies, cauliflower, green beans! Or spoon it over shredded green cabbage!
Makes 2-3/4 cups
1/2 c. oily-style peanut butter (I used Smucker’s brand)
1/4 c. apricot jam (I used Organic Crofter’s brand)
1/4 c. soy sauce
1/4 c. spicy brown mustard
1-1/2 c. apple cider
fresh grind black pepper to taste
1/2 c. additional apple cider
Combine all ingredients, except additional apple cider in small saucepan over medium-low heat, stir then whisk till smooth as it cooks and bubbles up.
Reduce heat to low and cook several minutes longer (about 10), stirring as needed. You want this sauce as smooth as possible.
Turn heat off and cool to room temperature.
Place in blender container.
Add 1/2 cup additional cider. Blend on low then high speed till ultra-smooth.
Transfer to covered jars and refrigerate to use as needed.
This sauce is good as is; it doesn’t need any further seasonings or flavorings.
Adding additional cider just before blending injects additional air into the sauce, lightening it up a bit.
I used only the apricot for this sauce.
CHEF DAVIES-TIGHT™ 