1/2 cup raisins
1 cup boiling water
2 tablespoons sesame seeds - toasted & ground
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
1/8 t ground allspice
1/8 t ground clove
1 teaspoon ground dried oregano
1 1/3 cup white vinegar
1 small (6 oz) can tomato paste + enough ketchup to equal 1 cup
2/3 cup + 2 T malt vinegar
2 T balsamic vinegar
2/3 cup sugar
2 tablespoons yellow prepared mustard
1 1/2 teaspoons salt
1 teaspoon olive oil
1/4 cup worcestershire sauce
1/4 cup DARK soy sauce
2 T prepared horseradish
Combine the raisins with the water in a blender.
Let sit, covered, until the raisins plump up.
Add the ground sesame seeds and spices to the blender.
Blend on high speed until smooth.
Pour the raisin puree into a medium saucepan.
Rinse the blender out with the white vinegar and pour that into the sauce pan.
Add the remaining ingredients (except horseradish) and whisk until smooth.
Turn heat up to medium-high and bring mixture to a boil.
Reduce heat to low and simmer, uncovered, for 1/2 hour, or until slightly thickened. It will thicken more as it cools.
Remove from heat and let cool.
When completely cool, stir in the horseradish.
Store in the refrigerator.
Makes about 5 cups of sauce.
The Johnson Family Cookbook