Roasted Garlic Balsamic Steak Sauce

• 1 12 cups warm water
• 34 cup raisins
• 12 cup balsamic vinegar
• 2 tablespoons minced shallots
• 3 large plum tomatoes, cored and quartered
• 14 cup roasted garlic paste (from the jar is fine)
• 14 cup unsweetened applesauce
• 2 tablespoons honey
• 1 12 tablespoons red currant jelly or 1 12 tablespoons apple jelly
• 1 12 tablespoons Worcestershire sauce
• 2 garlic cloves, minced
• 1 teaspoon fine sea salt, to taste
• 34 teaspoon dry mustard
• 12 teaspoon fresh ground black pepper, to taste
• salt & freshly ground black pepper, to taste (optional)

1. In a bowl combine 1 1/2 cups warm water and raisins and let stand until raisins are soft, at least 15 minutes and up to 1 hour.
2. In another small bowl, mix together the vinegar and shallots and let stand for 15 minutes.
3. Add vinegar mixture to raisin mixture, then stir in all the remaining ingredients.
4. Working in at least three batches, puree the mixture in blender until smooth.
5. Season with additional salt and pepper to taste, if desired.
6. Place all batches together in a non-reactive container, cover and refrigerate at least 12 hours to blend flavors.
7. Makes about 4 cups sauce.
8. Note: can be made 1 week ahead.
9. Keep refrigerated.
10. Source: Bon Appetit, August 2007.

water, raisins, balsamic vinegar, shallots, tomatoes, garlic, unsweetened applesauce, honey, red currant, worcestershire sauce, garlic, salt, mustard, ground black pepper, salt

Taken from www.food.com/recipe/roasted-garlic-balsamic-steak-sauce-256131 (may not work)