Summary
| Prep Time | 15 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 liter apple juice
- 240 ml white wine vinegar
- 240 ml soy sauce
- 240 ml sugar beet syrup
- 250 ml water
- 1 lemon (s), add the juice from it
- 1 ½ teaspoon ginger, freshly grated
- 0.25 teaspoon ¼ cayenne pepper
- 0.5 teaspoon ½ mustard
- 0.25 teaspoon ¼ clove powder
- 1 chilli pepper (jalapeno), halved, pitted
- 1 small onion (s), cut into large pieces
- 1 ½ teaspoon black peppercorns
- 1 ½ teaspoon horseradish, fresh or in a glass
- 1 bay leaf
Print Recipe
Pin Recipe Instructions
- Put all ingredients together in a large saucepan. Bring to the boil on the stove and simmer gently for 2 hours, stirring occasionally, until the sauce has reduced by half.
- Remove the saucepan from the heat and pour the sauce through a sieve into a bowl. Let the sauce cool before serving.
- Makes about 1 liter of sauce. Leftovers can be kept in a bottle or container in the refrigerator, and the sauce can also be frozen.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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