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Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Dark rum

  2. 1 cup 237ml Rice wine vinegar

  3. 1/2 cup 118ml Freshly-squeezed orange juice

  4. 1/4 cup 40g / 1.4oz Dark brown sugar

  5. 2 tablespoons 30ml Thai chili sauce

  6. 1 tablespoon 15ml Minced fresh ginger

  7. 1 tablespoon 15ml Lime juice

  8. 1 teaspoon 5ml Dry hot mustard

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Reduce rum by half over medium heat. Then add the rest of ingredients and cook over medium-low heat for 30 minutes. This recipe yields 2 cups.

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