Monkey Gland Sauce

Makes about 600 ml

2 medium onions, finely chopped
10 ml finely grated ginger root
3 cloves garlic, crushed
50 ml oil
125 ml each tomato purée and chutney
10 ml soy sauce
25 ml each prepared mustard and Worcester sauce
50 ml tomato sauce
75 ml port or muscadel
100 ml chicken stock, water or meat stock
30 ml red wine, vinegar or grape vinegar
salt and freshly ground black pepper

Sauté the onions, ginger and garlic in the oil until the onions are translucent. Add the remaining ingredients and simmer over medium heat for 5 minutes. Serve hot.

Will keep in the refigerator for 2 weeks and in the freezer for 6 months.