Moroccan-Inspired Barbecue Sauce

Try this marinade on lamb, chicken, tofu, turkey, etc. From Sunset magazine.

• Ready In: 25 mins
• Yields: 1 1/4 cup

Ingredients

• 3⁄4 cup honey
• 1⁄2 cup fresh cilantro (NOT dried)
• 1⁄3 cup fresh lemon juice
• 1⁄4 cup rice vinegar
• 1⁄4 cup ketchup
• 1⁄4 cup soy sauce
• 1 -2  garlic clove, finely minced
• 1  whole star anise
• 1  cinnamon stick (3 inches long, broken up into thirds)
• 3⁄4 teaspoon black peppercorns
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground cardamom
• 1⁄4 teaspoon whole cloves
• 1⁄4 teaspoon red pepper flakes
• 1⁄4 teaspoon salt

Directions

1. Combine all the ingredients in a medium sized saucepan.
2. Bring to a simmer over medium-high heat (do not allow to boil), cook and stir constantly until the sauce is reduced to about 1 1/4 cups. This should take approximately 15 mintues.
3. Pour mixture through a fine sieve to strain.
4. Best made several hours in advance of using.
5. Freezes well.