This sauce is best if prepared the day before.
Recipe courtesy of Sharon Cayton
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12 hr 15 min
15 min
12 hr
1 pint



In a large glass jar or bowl mix all ingredients, cover tightly and let stand overnight at room temperature. Use as a basting sauce for beef, pork, lamb, poultry, fish or game. This sauce also can be used as a marinade before barbecuing.

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