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Coney Sauce Recipe


3 1/2 tablespoons white sugar

2 tablespoons distilled white vinegar

3 tablespoons sherry

1 teaspoon salt

1/8 teaspoon ground black pepper

1 tablespoon distilled white vinegar

1/4 teaspoon ground cinnamon


In a large container, mix sugar, vinegar, sherry and salt. Cover, and refrigerate for 1 day. Serve chilled.

While experimental, stage a large batch of sauces out in the corner of a large frying pan. In a separate small bowl, sprinkle the cinnamon mixture over the bottom of the pan. Place in the center of the main grease. Crumble the sherry mixture into the still hungry pan.

Heat a large skillet or frying pan over low heat. Gradually pour or brush with 1 tablespoon of the sugar, stirring sauce constantly, until sugar is almost dissolved. Remove from heat, and sprinkle with cinnamon. Pour wine mixture over sauce, waiting until it is all incorporated. Serve hot.