Ingredients
6 ea. Whole oranges, quartered
and squeezed.
1 ea. Mediun onion, sliced
6 ea. Garlic cloves, minced
2 oz. dark rum
8 cups Water
2 cups Raw sugar
1 TBS Cayenne pepper
1 TBS Cinnamon
1 TBS Cumin
1 TBS Cilantro, chopped
1 oz. Lime juice
1/2 cup Mixed dried berries- cherries, raisins, cranberries, blueberries.
Preparation
1)In a large stock pot combine all ingrediants, stir to dissolve sugar, and bring to a simmer. 2)Continue to simmer and reduce over medium heat until “nappe” consistency developes- thick enough to coat the back of a spoon. 3) strain and press ingrediants through a strainer to extract juices.
Serve sauce warm.
Can be used as a marinade/glaze prior to roasting, or served as a finishing sauce over the finished pork
