This recipe makes a bit more than 1 pint of sauce.
Servings: 10
Ingredients
|
6 1/2 |
tablespoons |
Soy Sauce |
|
8 1/2 |
tablespoons |
sugar |
|
1 1/4 |
cup |
water |
|
1/2 |
ounce |
sections of ginger, peeled |
|
3 |
cloves |
garlic, peeled |
|
3 |
leaves |
lettuce |
|
1/4 |
medium |
apples |
|
1 |
stalks |
celery |
|
3 |
sprigs |
parsley |
|
1/4 |
small |
white onions, peeled |
Procedure
Wash fruits and vegetables well, then cut into small chunks suitable for blending, removing and discarding stems and seeds as needed.
Place fruit/vegetables in a large blender, add water as needed, and liquefy.
Mix water, sugar, fruit/vegetable blend, and soy sauce in a large stock pot and bring to a boil over high heat.
Reduce heat to low and continue cooking at a slow simmer for two hours or until sauce thickens to desired consistency.
Remove from heat and allow to cool.
Strain into a resealable storage container, label with contents and date, and refrigerate until use.