In a small saucepan saute onion and garlic in oil until tende. Stir in remaining ingredients. Simmer, uncovered, stirring every 15 minutes or until slightly thickened. Turn into hot, sterilized wide-mouth jars. Cover tightly. Great as a basting sauce for pork or beef. Keeps refrigerated up to 4 weeks. Makes 2 1/2 cups.

Eat-L Digest 28 July 96

From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,