MAKES ABOUT 5 CUPS IN A LARGE SAUCEPAN COMBINE ALL INGREDIENTS OVER MEDIUM HEAT. BRING TO A BOIL. REDUCE HEAT TO LOW, AND SIMMER UNCOVERED, FOR 20 TO 30 MINUTES, STIRRING FREQUENTLY OR UNTIL SYRUPY. TRANSFER MIXTURE TO A BLENDER OR FOOD PROCESSOR FITTED WITH A STEEL BLADE; PUREE UNTIL SMOOTH. REFRIGERATE UNUSED SAUCE UP TO 2 WEEKS. USES: AS A TABLE SAUCE FOR DIPPING GRILLED SHRIMP, TOPPING HAMBURGERS OR MOST ANY MEAT, CHICKEN OR SEAFOOD. Posted to bbq-digest by LTag106981@aol.com on Jun 27, 1999, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (648g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 17 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 1982.7mg||68 %|
|Potassium 4091.3mg||108 %|
|Total Carbohydrate 161.2g||47 %|
|Dietary Fiber 16.1g||65 %|
|Sugars, other 145.1g|
|Protein 15.2g||22 %|
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Calories per serving: 795
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