Ingredients

• 3 cups ketchup
• 2/3 cup dark brown sugar
• 1/2 cup water
• 1/3 cup red wine vinegar, such as Vinagre de Touriga Nacional
• 6-ounce can tomato paste
• 2 tablespoons powdered yellow mustard
• 2 tablespoons ancho chili powder
• 1 tablespoon freshly ground black pepper
• 1 teaspoon coarse salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon fresh ginger, grated, or 1/2 teaspoon powdered ginger

Directions

Step 1

Combine all ingredients in a large saucepan and stir to mix.

Step 2

Bring to a boil, and then lower the heat and simmer for 30 minutes, stirring occasionally. 

Ingredients

• 1 tablespoon red wine vinegar, such as Vinaigre de Banyuls
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/8 teaspoon coarse salt, plus more to taste
• 1/2 small garlic clove, peeled and minced  
• 1/4 cup extra virgin olive oil
• Freshly ground black pepper to taste

Directions

Step 1

In a medium mixing bowl, whisk together the vinegar, mustard, honey, the 1/8 teaspoon of salt, and garlic.

Step 2

Gradually whisk in the olive oil until the dressing is emulsified. Season to taste with black pepper and more salt.

Ingredients

• 1/2 cup white sugar
• 1/2 cup red wine vinegar, such as Vinagre de Touriga Nacional
• Juice of one orange

Directions

Step 1

In a sauté pan over medium heat and without stirring, slowly heat the sugar until it caramelizes. Lower the heat and carefully whisk in the vinegar.

Step 2

Next, add the juice, whisking continuously (if the mixture hardens, the heat will melt it again). Continue cooking until the liquid reaches a syrupy consistency, but don’t let it get too thick or it will solidify—take it off the heat just before you think it’s done.