Quick Recap: Bought a van, visited Draper temple, Drove to Gig Harbor, Played on Anderson Island, Played with cousins, played with uncles and aunts and grandparents and random non-relatives, Drove home, Visited Logan (temple for a nephew's endowment and with friends), and yesterday Drove to Cedar Fort to celebrate National Ice Cream and Doughnut Day with almost-cousins.
And now I am home for a week! (I plan on driving as little as possible!) We love family. We love home. I love sleep. More importantly, I love the Chinese BBQ sauce I was introduced to at Nana's house.
No, really it was AMAZING! I would eat it off a spoon, and on a hot dog, and on some ribs, and on some grilled pineapple and on some well, I might just eat it with everything this summer!
Be warned, this makes a LARGE batch. Half of the recipe is more than enough to marinate and cook a 9x13 tray of chicken. I might just double the batch then seal it in jars for later use.Chinese BBQ Sauce
1 1/2 cups ketchup
1 cup soy sauce
1 cup hoisin sauce
1 cup sugar
1/2 cup dry sherry
6 cloves garlic, minced
2 Tablespoons grated fresh ginger
2 teaspoons toasted sesame oil
1 1/2 teaspoons cayenne pepper
1 cup red current jelly (substitute with any tart red jelly)
Combine ingredients in a large sauce pan. Cook over medium high heat until reduced and thick, 10-12 minutes. Serve with everything!
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