Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
311
Calories
5g
Protein
13g
Fat
52g
Carbs
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Orange | 1 medium (131g) | 62 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Horseradish | not in our table | 0 |
| Guava | not in our table | 0 |
| Tamarind | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 stick unsalted butter
- 1 cup cider vinegar
- 1 cup ketchup
- 5 to 6 oz. prepared horseradish
- juice of lemons, limes, pineapples, oranges, mangoes, guavas, or tamarinds, your choice
- 1 tsp. salt
- 1 tbsp. Worcestershire sauce
- 1 tsp. hot sauce
Directions
1
In a medium size stainless or enamelware saucepan, melt butter. Add remaining ingredients. Bring to a boil and simmer, uncovered, 20 to 25 minutes.
2
Use as a basting sauce on pork, chicken, and beef and serve as a table sauce. Left-over sauce can be refrigerated and kept up to 2 or 3 weeks.
3
Category:Barbecue sauce Recipes
4
Category:Barbecue Recipes
5
Category:Fruit Recipes
Recipe sourced from
fandom