Ambrosia Sauce

Brush this sweet sauce on steaks, grilled or roasted chicken legs, roasted vegatables, and fish too.
Photo by Susie S.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

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

  • 4

    clean 8-ounce jars

Directions

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. 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. Strain sauce through a fine-mesh sieve into a large heatproof pitcher. Divide among jars. Let cool. Screw on lids and chill. Ambrosia sauce can be made 2 months ahead. Keep refrigerated.

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