Prep 30 mins
Cook 10 mins
This is a Rose Cheng recipe. I like her twist on things. The cinnamon takes it off the charts. Try it...you'll see!
- Combine all ingredients together in a small saucepan.
- Cook over low heat for 30 mnutes, stirring occasionally.
- Remove and discard star anise. Set sauce to cool.
- Pour cooled sauce into a sterilized jar with a tight-fitting lid.
- Sauce may be refrigerated about 6 months.