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Ambrosia Sauce

Name: Ambrosia Sauce
Cuisine: japanese
Ingredients: 2 cups (packed) light brown sugar; 2 cups mirin (sweet Japanese rice wine); 2 cups reduced-sodium soy sauce; 1 cup chopped peeled fresh ginger (about one 4x1" piece); 2 tablespoons ground coriander; 1/4 teaspoon whole black peppercorns; Ingredient info: Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.; Four clean 8-ounce jars

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Bring sugar and 2 cups water to a boil in a medium heavy saucepan over medium-high heat, stirring until sugar dissolves. Boil for 2 minutes.
2.
Reduce heat to medium; add mirin and next 4 ingredients. Simmer, stirring often, until sauce thickens slightly and has reduced to about 4 cups, 60-70 minutes.
3.
Strain sauce through a fine-mesh sieve into a large heatproof pitcher. Divide among jars. Let cool. Screw on lids and chill. DO AHEAD: Ambrosia sauce can be made 2 months ahead. Keep refrigerated.

Recipes sourced from Epicurious.com.

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