This recipe was graciously shared with me by a Jamaican friend, many years ago. It makes a delicious sauce, different from any other cranberry sauce I’ve ever tasted or made. It does not “gel” but you do want to cook it long enough to make a good, thick consistency. You can use 1 tablespoon of excellent quality ground cinnamon instead of the cinnamon stick, if you prefer. Originally submitted to ThanksgivingRecipe.com.
Recipe by Brown Eyed Baker
My entire family loves this recipe. A quick baked polenta topped with red sauce. Very easy to make and great the next day too (and the day after that!) Top with additional Parmesan cheese if you like.
This salmon steak is grilled with a sweet, simple peach sauce. It can also be baked.
This type of sauce is popular in North Carolina. You can use this sauce as a basting sauce, or just mix it into your cooked meat when you are ready to eat.
This recipe has a lot of sweetness and spice, so if you’re looking for a classic BBQ sauce that’s easy to make, look no further. It is very popular with users of ‘ceramic’ type smokers and grills, (i.e. Primo, Kamado, Big Green Egg, etc.)
Wile away a rainy day by making this long-simmered sauce of ground beef, tomatoes, mushrooms, onions, celery, bell peppers, Italian seasonings, basil and garlic. Serve over spaghetti and top with a grating of Parmesan.
A tasty dip for vegetables and/or crackers.
Peach preserves mixed with sherry vinegar and chicken broth, with a hint of spice and heat, combine to form this delicious sweet and sour sauce.