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Caribbean Recipes

Traditional Caribbean Cooking

Archive for the ‘Sauces’


6 Sep 2007

Caramel Sauce

Written by Chris in Sauces

Ingredients:

  • 200 g (8 oz) sugar
  • 500 ml (1 pt) boiling water
  • 15 g (1/2 oz) margarine
  • 15 g (1/2 oz) cornflour or cornstarch
  • 1 ml spoon (1/4 teasp.) salt
  • 2 ml spoon (1/2 teasp.) vanilla essence
Method:
Put the sugar in a saucepan. Heat gently until golden brown.
Remove from heat and add the boiling water. Stir well and return to heat. Bring to the boil again.
Cream margarine, cornflour and salt together. Add a little of the boiling liquid. Stir well.
Add remaining boiling liquid. Stir well and return to saucepan. Simmer, stirring occasionally, until thickened. Add vanilla essence and stir well.
Serve hot or cold, with ice-cream or other desserts.
Makes 500 ml (1 pt).



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30 Aug 2007

Barbecue Sauce

Written by Chris in Sauces

Ingredients:

  • 175 ml (7 fl. oz) water
  • 175 ml (7 fl. oz) vinegar
  • 1 ml spoon (1/4 teasp.) black pepper
  • 5 ml spoon (1 teasp.) salt
  • 2 ml spoon (1/2 teasp.) dry mustard
  • 250 ml (1/2 pt) tomato juice
  • 15 ml spoon (1 tbsp.) Worcestershire sauce
  • 25 g (1 oz) margarine or 2x 15 ml spoon (2 tbsp.) oil
  • juice of 1 lime
Method:
Put all the ingredients in a large saucepan. Bring to the boil, stirring occasionally, then reduce heat and simmer, covered, for 15-20 minutes.

Brush sauce over meat before grilling or roasting.

Make 500 ml (1 pt).




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