In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir about 3-5 minutes, making sure sugar is completely dissolved. Allow to cook, without stirring, for 15 minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering water if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use within 30 days. Sauce freezes well. Recipe by: Gloria Pitzer/Carole Walberg Posted to MC-Recipe Digest by "Pamela Creeden"
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|Serving Size: 1 Serving (320g)|
|Recipe Makes: 3|
|Calories from Fat: 5 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 946.3mg||33 %|
|Potassium 421.5mg||11 %|
|Total Carbohydrate 95.4g||28 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 92.2g|
|Protein 1.5g||2 %|
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Calories per serving: 363
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