Total Time
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'll see!


  1. Combine all ingredients together in a small saucepan.
  2. Cook over low heat for 30 mnutes, stirring occasionally.
  3. Remove and discard star anise. Set sauce to cool.
  4. Pour cooled sauce into a sterilized jar with a tight-fitting lid.
  5. Sauce may be refrigerated about 6 months.

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