Serves2 cups
- Active Time:10 min
- Start to Finish:30 min
January 2008
-
1
cup
chopped sweet onion
-
1/2
cup
cup cider vinegar
-
1/4
cup
packed brown sugar
-
2
garlic cloves, smashed
-
1/8
teaspoon
dried hot red-pepper flakes
-
1
cup
ketchup
-
1/2
cup
Chinese oyster sauce
-
1/4
cup
Dijon mustard
-
1/2
teaspoon
ground allspice
-
1/2
teaspoon
ground cinnamon
-
1/4
teaspoon
ground cumin
-
Simmer onion, vinegar, sugar, garlic, and red-pepper flakes in a small heavy saucepan until onion is softened and most of liquid has evaporated, 10 to 15 minutes.
-
Stir in remaining ingredients and simmer, covered, stirring occasionally, 5 minutes. Purée in a blender until smooth (use caution when blending hot liquids).
Cooks' note: Sauce keeps, covered and chilled, 2 weeks.
