Wednesday, December 17, 2008

Pomegranate Blueberry Molasses Rib Glaze

Makes 1 pint

8-ounce of Tropicana Pomegranate Blueberry juice
4 can chipotle peppers (about a 7½-ounce can of whole chiles and adobo sauce)
1/2 cup ketchup
1 teaspoons Dijon mustard
1 teaspoons soy sauce
1/8 cup lime juice
1/2 cup raisins
1/4 cup brown sugar
1/4 tablespoon salt
1/tablespoon Molasses
1 bay leaves
1/2 teaspoon cinnamon

Preparation: Combine all ingredients in medium pot and simmer, uncovered, over medium heat for 20 minutes, stirring frequently, until mixture thickens. Take care to avoid scorching.

Presentation: Puree in blender until smooth.

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