Steak Sauce Extraordinaire

1. Place all the ingredients in a large saucepan, bring to the boil then reduce the heat and simmer for 1 hour or until desired thickness is achieved, stirring occasionally.

2. If you desire a smoother texture, purée the sauce when cooled.

3. Serve hot or cold.

4. Store refrigerated.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	0.4616 g
Protein	2.1364 g
Carbohydrates	178.8509 g
Energy	698.874 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0138 g
Water	145.0513 g
Aspartic acid	0.1519 g
Calcium, Ca	192.945 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0002 g
Lutein + zeaxanthin	6.4 g
Fiber, total dietary	3.4864 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0001 g
Fatty acids, total saturated 22:0	0.0018 g
Carotene, beta	2.0725 g
Niacin	0.4378 mg
Vitamin A, RAE	0.597 g
Fatty acids, total trans-polyenoic	0.0005 g
Arginine	0.1698 g
Riboflavin	0.0467 mg
Fatty acids, total trans-polyenoic 22:4	0.0006 g
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0061 g
Fatty acids, total saturated 20:1	0.0038 g
Glutamic acid	0.4187 g
Sodium, Na	56.9715 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0003 g
Total lipid (fat)	0.4616 g
Manganese, Mn	0.9992 mg
Fructose	3.9067 g
Proline	0.0233 g
Fatty acids, total saturated 16:0	0.0832 g
Fatty acids, total saturated 8:0	0.0003 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0268 g
Sucrose	157.6082 g
Choline, total	13.9477 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0006 g
Fatty acids, total polyunsaturated 18:1 t	0.0022 g
Sugars, total	166.892 g
Serine	0.0361 g
Fatty acids, total saturated 10:0	0.0014 g
Fatty acids, total saturated 18:0	0.0514 g
Fatty acids, total saturated 20:4 undifferentiated	0.0011 g
Vitamin B-6	0.2677 mg
Selenium, Se	2.9069 g
Ash	1.45 g
Fatty acids, total saturated 18:1 undifferentiated	0.0437 g
Pantothenic acid	0.4199 mg
Phenylalanine	0.0424 g
Fatty acids, total polyunsaturated 22:1 c	0.0002 g
Copper, Cu	0.1543 mg
Betaine	0.3397 mg
Thiamin	0.0772 mg
Methionine	0.004 g
Iron, Fe	1.7658 mg
Carbohydrate, by difference	178.8509 g
Phosphorus, P	56.239 mg
Folate, total	32.9965 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0001 g
Fatty acids, total saturated 22:1 undifferentiated	0.0002 g
Alanine	0.0366 g
Valine	0.0372 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0001 g
Fatty acids, total saturated 18:2 undifferentiated	0.0922 g
Glycine	0.0429 g
Glucose (dextrose)	5.3915 g
Fatty acids, total saturated 14:0	0.0096 g
Zinc, Zn	0.3651 mg
Isoleucine	0.0249 g
Fatty acids, total saturated 12:0	0.0004 g
Fatty acids, total polyunsaturated	0.1099 g
Leucine	0.0442 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0004 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	15.14 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0019 g
Folate, DFE	32.9965 g
Tryptophan	0.0227 g
Vitamin C, total ascorbic acid	12.5869 mg
Phytosterols	27.847 mg
Fatty acids, total polyunsaturated 16:1 c	0.0003 g
Galactose	0.0016 g
Fatty acids, total polyunsaturated 18:1 c	0.0082 g
Fatty acids, total saturated 20:0	0.002 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0244 g
Vitamin K (phylloquinone)	2.1289 g
Fatty acids, total saturated	0.1571 g
Histidine	0.0238 g
Fatty acids, total monounsaturated	0.0479 g
Threonine	0.0355 g
Folate, food	32.9965 g
Fatty acids, total polyunsaturated 17:0	0.0005 g
Fatty acids, total polyunsaturated 24:0	0.0052 g
Cryptoxanthin, beta	1.0815 g
Vitamin E (alpha-tocopherol)	0.1246 mg
Fatty acids, total trans	0.0027 g
Fatty acids, total trans-monoenoic	0.0022 g
Magnesium, Mg	36.1345 mg
Lysine	0.0663 g
Potassium, K	483.596 mg
Cystine	0.0071 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Brown sugar	0.75	627	161.8485	0
Cinnamon	1 teaspoon	0	0	0
Onion	1	64	14.944	0.16
Vinegar	12 fluid	0	0	0
Clove	0.5 teaspoon	2.877	0.6881	0.1365
salt pepper	0	0	0	0
allspice	1 teaspoon	4.997	1.3703	0.1651
rhubarb	2.5 1/2	0	0	0