Directions:
- Crush garlic 10 minutes before hand for optimum oxidation.
- Peel ginger root and chop into 1/4 inch pieces.
- Put all ingredients in stainless steel saucepan and bring to a boil over medium heat stirring occasionally. Reduce to a simmer for 25 to 30 minutes skimming any foam that rises to the top to reduce bitterness.
- Strain out garlic and ginger through a sieve.
- Chill and refrigerate. Sauce will keep for 4 to 6 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.72 Kcal (1104 kJ) | ||
| Calories from fat | 85.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.5g | 15% | |
|---|---|---|---|
| Sodium | 374.21mg | 16% | |
| Potassium | 29.27mg | 1% | |
| Total Carbs | 24.18g | 8% | |
| Sugars | 7.91g | 32% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 2.51g | 5% | |
| Vitamin C | 7.5mg | 13% | |
| Iron | 0.4mg | 2% | |
| Calcium | 18.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 224.5 Kcal (940 kJ) | ||
| Calories from fat | 72.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.09g | 15% | |
|---|---|---|---|
| Sodium | 318.56mg | 16% | |
| Potassium | 24.92mg | 1% | |
| Total Carbs | 20.59g | 8% | |
| Sugars | 6.73g | 32% | |
| Dietary Fiber | 1.07g | 5% | |
| Protein | 2.14g | 5% | |
| Vitamin C | 6.4mg | 13% | |
| Iron | 0.3mg | 2% | |
| Calcium | 16mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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