- 1/4 cup chopped onion
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1/4 cup reduced-sodium beef broth
- 1/4 cup Worcestershire sauce
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup Ruby red grapefruit juice
- 3 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 2 tablespoons cider vinegar
- 2 tablespoons raisins
- 2 teaspoons garlic powder
- 1 1/2 teaspoons coarsely crushed pepper
- 3/4 teaspoon dried thyme
- 1/2 teaspoon salt
- In a nonstick saucepan over medium heat, cook onion in oil until tender. Add honey; cook and stir for 2 minutes. Stir in broth, Worcestershire sauce, soy sauce, grapefruit juice, tomato paste and vinegars until blended. Stir in the raisins, garlic powder, pepper, thyme and salt. Bring to a boil. Reduce heat; simmer, uncovered, for about 20 minutes or until sauce is reduced to about 1-1/4 cups. Cool to room temperature. Transfer to a blender; cover and process until smooth. Cover and refrigerate.