Ambrosia Sauce Recipe

Ambrosia Sauce Recipe

  • 2 cups (packed) light brown sugar
  • 2 cups mirin (sweet Japanese rice wine)
  • 2 cups reduced-sodium soy sauce
  • 1 cup chopped peeled fresh ginger (about one 4×1″ piece)
  • 2 tablespoons ground coriander
  • 1/4 teaspoon whole black peppercorns
  • Special equipment:Four clean 8-ounce jars
  • Ingredient info: Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.
  1. Bring sugar and 2 cups water to a boil in a medium heavy saucepan over medium-high heat, stirring until sugar dissolves. Boil for 2 minutes.
  2. Reduce heat to medium; add mirin and next 4 ingredients. Simmer, stirring often, until sauce thickens slightly and has reduced to about 4 cups, 60-70 minutes.
  3. Strain sauce through a fine-mesh sieve into a large heatproof pitcher. Divide among jars. Let cool. Screw on lids and chill. DO AHEAD: Ambrosia sauce can be made 2 months ahead. Keep refrigerated.
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