Ingredients
- ¾ cups red wine bean curd
- 8 teaspoons ginger
- 10 Tablespoons brown sugar
- 3 Tablespoons garlic
- 2 cups sherry
- 2 cups red wine ((dry))
- ½ cup tomato paste
- ½ cup triple sec
- 4 teaspoons dark soy sauce
- 3 teaspoons tangerine peel
- 8 teaspoons rice flour
Instructions
- Blend all ingredients in sauce pot over low-med heat for 10 minutes.
- Store refrigerated.