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Gingered Peach Sauce
Learn how to make sweet sauces by following our easy-to-understand recipes and cooking instructions.
Yield: Makes 5 cups
Ingredients:
1
bottle (12 ounces) balsamic vinegar
1
bottle (12 ounces) white wine vinegar
3
tablespoons arrowroot or cornstarch
2
tablespoons water
1-1/2
cups dark brown sugar
2
teaspoons cumin seeds
2
teaspoons coriander seeds
4
large yellow onions, halved and thinly sliced
Preparation:
1.
With exhaust fan running, cook vinegars in large saucepan over high heat until reduced to 1/4 cup. Sauce will be thick and syrupy. Remove from heat. Blend arrowroot and water in small cup. Add brown sugar, cumin, coriander and arrowroot mixture to sauce; blend well.
2.
Place onions in slow cooker. Stir in vinegar mixture; mix well. Cover; cook on LOW 8 to 10 hours or HIGH 4 to 6 hours until onions are no longer crunchy. Stir occasionally to prevent sticking. Store in refrigerator for up to 2 weeks.
Tip
Serve as side dish or condiment with eggs, roasted vegetables and meats, and on sandwiches.
This recipe appears in:
Savory Sauces
