Ambrosia SauceHirsheimer & Hamilton
We like to brush this sweet sauce on steaks, grilled or roasted chicken legs, and slices of roasted eggplant. Try it on salmon, too.
Recipe information
Yield
Makes 4 cups
Ingredients
2 cups (packed) light brown sugar
2 cups mirin (sweet Japanese rice wine)
2 cups reduced-sodium soy sauce
1 cup chopped peeled fresh ginger (about one 4x1" piece)
2 tablespoons ground coriander
1/4 teaspoon whole black peppercorns
Ingredient info: Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.
Special Equipment
Four clean 8-ounce jars
Preparation
Step 1
Bring sugar and 2 cups water to a boil in a medium heavy saucepan over medium-high heat, stirring until sugar dissolves. Boil for 2 minutes.
Step 2
Reduce heat to medium; add mirin and next 4 ingredients. Simmer, stirring often, until sauce thickens slightly and has reduced to about 4 cups, 60-70 minutes.
Step 3
Strain sauce through a fine-mesh sieve into a large heatproof pitcher. Divide among jars. Let cool. Screw on lids and chill. DO AHEAD: Ambrosia sauce can be made 2 months ahead. Keep refrigerated.
