Caribbean Pork Sauce

• 6 ea. Whole oranges, quartered
• and squeezed.
• 1 ea. Mediun onion, sliced
• 6 ea. Garlic cloves, minced
• 2 oz. dark rum
• 8 cups Water
• 2 cups Raw sugar
• 1 TBS Cayenne pepper
• 1 TBS Cinnamon
• 1 TBS Cumin
• 1 TBS Cilantro, chopped
• 1 oz. Lime juice
• 1/2 cup Mixed dried berries- cherries, raisins, cranberries, blueberries.

1. 1)In a large stock pot combine all ingrediants, stir to dissolve sugar, and bring to a simmer.
2. 2)Continue to simmer and reduce over medium heat until "nappe" consistency developes- thick enough to coat the back of a spoon.
3. 3) strain and press ingrediants through a strainer to extract juices.
4. Serve sauce warm.
5. Can be used as a marinade/glaze prior to
6. roasting, or served as a finishing sauce over the finished pork

oranges, mediun onion, garlic, dark rum, water, sugar, cayenne pepper, cinnamon, cumin, cilantro, lime juice, cherries

Taken from www.epicurious.com/recipes/member/views/caribbean-pork-sauce-50025240 (may not work)