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1/4 cup minced onion
2 Tbs. wine vinegar
2/3 cup chicken broth
1/3 cup tomato sauce
salt and freshly ground Pepper
1/4 tsp. cayenne pepper
3 Tbs. drained capers
2 Tbs. butter
1. Place onion and vinegar in small saucepan.
Bring to boil and simmer until most of the liquid evaporates.
2. Add chicken broth and tomato sauce, return to a boil.
3. Add seasonings and continue cooking for about 5 minutes; stir in capers and butter, stirring just until butter melts.
4. Serve in heated sauceboat to accompany pork.
- Gravy salvaged from roasting pork may be used as part of the 2/3 cup chicken broth.
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