6 tablespoons water
6 tablespoons molasses
1/4 cup soy sauce
2 tablespoons apple cider vinegar
1 small shallot, minced
1/4 teaspoon minced garlic
1/4 teaspoon minced peeled fresh
ginger
1 teaspoon ground ginger
1/2 teaspoon sea salt
1⁄8 teaspoon cayenne pepper
1⁄8 teaspoon ground cloves
In a medium saucepan, combine all of the
ingredients. Bring to a boil over medium-high
heat, stirring occasionally. Continue to boil for
2 minutes, stirring constantly. Remove from
the heat and let cool. Pour the mixture into a
blender and blend until smooth. Strain if you’d
like a smoother sauce. Store in an airtight container
in the refrigerator; the sauce will keep
for up to 3 months.
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