Ingredients
1/4 cup chopped onion1 tablespoon olive oil2 tablespoons honey1/4 cup reduced-sodium beef broth1/4 cup Worcestershire sauce1/4 cup reduced-sodium soy sauce1/4 cup ruby red grapefruit juice3 tablespoons tomato paste2 tablespoons balsamic vinegar2 tablespoons cider vinegar2 tablespoons raisins2 teaspoons garlic powder1-1/2 teaspoons coarsely crushed pepper3/4 teaspoon dried thyme1/2 teaspoon salt
Preparation
In a nonstick saucepan over medium heat, cook onion in oil until tender, 2-3 minutes. Add honey; cook and stir 1 minute. Stir in broth, Worcestershire sauce, soy sauce, grapefruit juice, tomato paste and vinegars until blended. Stir in raisins, garlic powder, pepper, thyme and salt. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is reduced to 1-1/4 cups, about 20 minutes. Cool to room temperature. Transfer to a blender; cover and process until smooth. Cover and refrigerate.
