Arby’s Bronco Berry Sauce by Todd Wilbur
This sweet and spicy jelly sauce comes in little 1.5-ounce containers on the side with Arby’s battered jalapeno and cheese Side Kickers. But, as always, you just never seem to get enough of the stuff to use later on your own home-cooked finger foods. What’s really puzzling is why the sauce is called “Bronco Berry” since there’s not a hint of berry to be found in there. Sure, the sauce is bright red and quite sweet, but don’t even try to find any sort of fruity foods on the ingredients list. Still, the sweet and spicy flavors make this a delicious jelly sauce that has many uses. Try it as a side sauce for your next batch of lamb chops to make your tastebuds do the lambada.
3/4 cup water
1/3 cup sugar
1/4 cup corn syrup
3 tablespoons pectin
2 teaspoons cornstarch
1 teaspoon vinegar
50 drops or 1/4 teaspoon red food coloring
1/8 teaspoon onion powder
dash cayenne pepper
dash garlic powder
1/4 cup minced red bell pepper
1/2 teaspoon minced canned jalapeno peppers
1. Combine all the ingredients except the bell pepper and minced jalapeno in a small saucepan. Whisk well.
2. Set saucepan over medium/high heat, uncovered. Add peppers and bring mixture to a full boil, stirring often.
3. Reduce heat and simmer sauce for 5 to 7 minutes, or until thick. Remove from heat and let sauce sit for about 10 minutes. Stir and cover.
4. Use sauce when it reaches room temperature or cover and chill until needed. (http://www.topsecretrecipes.com)
Makes 1 cup.