(makes approx 24 oz.)

1 lb. Glace de Veau Roasted Veal Stock Reduction
1/2 cup black strap molasses
1/2 cup raisins
1/2 cup dry red wine
1/2 cup freshly squeezed orange juice
1/3 cup red wine vinegar
2 tbsp. chopped shallots
2 tbsp. sun-dried tomato paste
1 tbsp. Worcestershire sauce
1 tbsp. chopped garlic
3 anchovy filets
1 1/2 tsp. ground allspice
Salt and black pepper, to taste

HEAT Glace de Veau Roasted Veal Stock Reduction, molasses, raisins, wine, orange juice, vinegar, shallots, tomato paste, Worcestershire sauce, garlic, anchovies and allspice in a saucepan. Reduce by 50%.

TRANSFER to a food processor; blend until smooth. Season to taste with salt and black pepper. (May be served hot or cold.)