| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
| Yield | 2 cups |
This recipe is adapted from the July/August 1994 issue of Cooking Well.
| ¾ | cup strong brewed coffee | |
| 1 | cup ketchup | |
| ¼ | cup mild molasses | |
| 2 | Tbsp. orange juice | |
| 2 | Tbsp. apple-cider vinegar | |
| 2 | tsp. whole-grain Dijon mustard | |
| 1 | Tbsp. Worcestershire sauce | |
| 2 | tsp. red pepper flakes |
This content is from the Meera S.T. Vargo collection.
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