May 9, 2014 by Nicole Hunn
Posted In Sauces
1 cup (8 fluid ounces) gluten free tomato ketchup
1/4 cup (55 g) packed light brown sugar
2 tablespoons white wine (or white balsamic) vinegar
1 tablespoon gluten free Worcestershire sauce
2 teaspoons smoked Spanish paprika
1 teaspoon onion powder
1 tablespoon freshly squeezed lemon juice
In a small, heavy-bottom saucepan, place all of the ingredients and whisk to combine well. Cook, whisking frequently, over medium-low heat until reduced and thickened by about 1/8. Remove from the heat and allow to cool to room temperature before serving or storing in the refrigerator in a sealed container.
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