Another one to have handy by the grill or simply on the table. It is very easy to convert this recipe to "low sodium" by using no-salt-added ketchup, reduced-sodium chili sauce, and low-sodium Worcestershire sauce.
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- 2 tablespoons oil
- 1 onion, finely chopped
- 1 large apple, finely chopped
- 2 teaspoons anise seeds, crushed
- 1 teaspoon celery seed
- 1 tablespoon dry mustard
- 8 fluid ounces ketchup
- 8 fluid ounces bottled chili sauce
- 2 fluid ounces apple juice or 2 fluid ounces apple cider
- 3 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 1In a medium saucepan, heat the oil, and cook the onion and apple over medium heat until they are softened, about 5 minutes.
- 2Add the anise seeds and cook, stirring for 1 minute.
- 3Add the celery seeds and cook, stirring, for 30 seconds.
- 4Stir in the mustard, and then add the ketchup, chili sauce, apple juice, vinegar, Worcestershire sauce and honey.
- 5Bring to a boil, reduce heat to medium-low and simmer until lightly thickened, about 15 minutes.
- 6Will last for several weeks refrigerated in airtight containers.
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Nutritional Facts for Fruit & Vegetable Steak Sauce
Serving Size: 1 (24 g)
Servings Per Recipe: 42
- Amount Per Serving
- % Daily Value
- Calories 21.7
- Calories from Fat 7
- Total Fat 0.8 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 209.9 mg
- Total Carbohydrate 3.7 g
- Dietary Fiber 0.2 g
- Sugars 3.0 g
- Protein 0.2 g