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Good Housekeeping Grill It!
Editors of Good Housekeeping
Good on pork or chicken. Refrigerate up to one week or freeze up to two months.
Prep: 10 Minutes
Cook: 17 To 18 Minutes
Makes About 4 Cups

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons minced, peeled fresh ginger
• 1 teaspoon ground cumin
• 1 can (14 1/2 ounces) tomatoes in puree, chopped, puree reserved
• 1 bottle (12 ounces) chili sauce
• 1/3 cup cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons light (mild) molasses
• 2 teaspoons dry mustard
• 1 tablespoon cornstarch
• 2 tablespoons water

In 12-inch skillet, heat oil over medium heat until hot. Add onion and cook, stirring occasionally, until tender, about 10 minutes. Add garlic and ginger and cook, stirring, 1 minute. Stir in cumin.

2. Stir in tomatoes, reserved puree, chili sauce, vinegar, brown sugar, molasses, and dry mustard; heat to boiling over high heat. Reduce heat to medium-high and cook, uncovered, 5 minutes, stirring occasionally.

3. In cup, mix cornstarch and water until blended. Stir mixture into sauce and cook until sauce boils and thickens, 1 to 2 minutes longer. Cover and refrigerate if not using right away.

Each 1/2 cup: About 120 calories, 2g protein, 25g carbohydrate, 2g total fat, (0g saturated), 0mg cholesterol, 655mg sodium.



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