On the gift tag for this condiment, recommend it as a spread on rosemary focaccia or as a sauce for pork tenderloin.

Recipe by Cooking Light December 2002


Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary test

3 cups (serving size: 1/4 cup)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet over medium heat. Add onion, thyme, and bay leaf. Cover and cook 25 minutes, stirring occasionally.

  • Stir in salt and garlic; cook, uncovered, 2 minutes, stirring frequently. Stir in wine, brown sugar, and vinegar; bring to a boil. Reduce heat; simmer 12 minutes or until liquid almost evaporates and becomes syrupy.

  • Remove from heat; stir in pepper. Cool to room temperature. Discard bay leaf.

  • Note: Store in the refrigerator for up to 1 week.

Nutrition Facts

77 calories; calories from fat 28%; fat 2.4g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.2g; protein 1g; carbohydrates 10.5g; fiber 1.4g; iron 0.4mg; sodium 149mg; calcium 22mg.