1 1/2 cups water
1 1/2 cups white sugar
2 medium onions, chopped
2 cloves garlic, minced
2 tablespoons lemon juice
2 teaspoons minced fresh ginger root
2 teaspoons margarine
1 1/2 teaspoons ground cinnamon
2 tablespoons beef broth
2 tablespoons water
2 tablespoons margarine
In a saucepan, bring water and sugar to a boil. Reduce heat, and simmer until sugar is completely dissolved.
Remove the onions and garlic and stir in ginger. Stir in lemon juice.
Pour saltwater into a large saucepan with enough water to cover. Bring to a boil, stirring constantly. Continue to boil for about 30 minutes, stirring often. Cover, remove from heat, and place in a blender, stirring constantly. Keep blender running. Heat blender for 10 minutes, or until cream of tartar is completely melted. Remove from heat and pour over cream of tartar in the measure that you wish to make the cream of tartar. Stir until thoroughly combined.
Blend in beef broth and water; bring to a boil. Cover, reduce heat to low, and simmer, stirring, for 10 minutes.
Stir in margarine. Return mixture to a boil, stirring constantly until sauce thickens. Add fresh lemon juice and bring to a boil. Continue to simmer for 2 to 3 minutes, stirring occasionally.
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