Heinz 57 Steak Sauce


                                          by Todd Wilbur


        Raisin Puree

        1/2 cup raisins

        1/2 cup water


        1 1/3 cup white vinegar

        1 cup tomato paste

        2/3 cup malt vinegar

        2/3 cup sugar

        1/2 cup water

        1 tablespoon yellow prepared mustard

        2 teaspoons apple juice concentrate

        1 1/2 teaspoons salt

        1 teaspoon vegetable oil

        1 teaspoon lemon juice

        1/2 teaspoon onion powder

        1/4 teaspoon garlic powder

        1/8 teaspoon turmeric


        1. Make the raisin puree by combining the raisins with the water in a food processor or blender.

        Blend on high speed for 1 minute or until the puree is smooth. Measure 1/4 cup of this puree into a medium saucepan.

        2. Add the remaining ingredients and whisk until smooth.

        3. Turn heat up to medium/high and bring mixture to a thorough boil. Reduce heat to low and

        simmer, uncovered, for 1/2 hour or until thick. Let sauce cool and then refrigerate it in a covered  container for at least 24 hours. (http://www.topsecretrecipes.com)

        Makes 3 cups.