This sweet and tangy sauce is perfect for glazing grilled meats, seafood, and veggies. It was designed for our Grilled Shrimp and Grilled Corn recipes, as part of our Gourmet Modern Menu for A Fourth of July Cookout.
Cooks' notes:
•Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding.
•If making the shrimp and the corn, double the recipe for the sauce and cook it until it is reduced to 2 1/2 cups.
Recipe information
Total Time
35 minutes
Yield
Makes 1 1/4 cups
Ingredients
1 1/2 cups apple cider vinegar
1/2 cup mild honey
1/2 cup ketchup
1 1/2 tablespoons hot sauce, such as Tabasco
4 large garlic cloves, minced
2 tablespoons minced peeled ginger
1 teaspoon salt
Preparation
Stir together all sauce ingredients in a 2- to 2 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1 1/4 cups, 25 to 30 minutes. (Stir frequently toward end of cooking to prevent sticking.)
