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In a large saucepan, combine the cranberries with the apple juice and sugar. Simmer over low heat until the berries burst and the sauce is jammy, about 20 minutes. Transfer the sauce to a ...
The Heat Is On. Hot sauce is a more-than-$1-billion industry in the United States, and it's only expected to get more popular. Chile heads shake and pour their favorite sauces on anything, not ...
It’s chunky, it’s sweet but it’s tart,” Garten says after a bite. ... Make-Ahead Cranberry Sauce with Chili & Ponzu or Cranberry Salad. And really, they don’t take much longer than Ina ...
Jajang, a meat and vegetable sauce that tops noodles in the Korean-style Chinese dish Jajangmyeon. [5] Korma, an Indian sauce made with meat and/or vegetables braised in yogurt and served with rice. [6]: 24 Palaver sauce, a west African stew-like sauce containing vegetables, meat and/or seafood, and served with rice, fufu, or other starches. [7]
The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong, and considered by many at the time to be a chic product.The name is a misnomer since the condiment contains no cognac, and it is not really a sauce in the traditional, smooth sense, but more chunky, like a relish. [4]
Sepen is a Tibetan cuisine hot sauce made with chillies as the primary ingredient and other spices depending on the recipe. It can be made on a tomato base or can include vegetables like onion and celery. It exists in both thick and chunky versions as well as smooth ones. It can be served with all meals and is used to spice the usually mild ...
Lean on classics like sandwiches or stews, but with a little New Orleans flair—try our classic muffuletta or our shrimp po’ boy burgers (hot tip: turn them into sliders!), or make a big batch ...
Toad Sweat Dessert Hot Sauces: One of the earliest and most well-known examples, introduced in 1997, which helped establish the dessert hot sauce category. [9] Artisanal Homemade Varieties: Numerous small-batch producers and home chefs have developed their own versions, often featured on recipe websites and at local food festivals.