Instructions: In a 3- to 4-quart pan, combine ketchup, orange juice, raisins, brown sugar, Worcestershire, vinegar, soy sauce, ginger, garlic, onion powder, tamarind, and Asian red chili sauce.

Bring to a simmer over medium-low heat, then reduce heat and barely simmer (a few bubbles breaking on surface), stirring occasionally, until sauce is thick, glossy, and dark brown, about 2 hours.

In a blender or with a handheld blender, pulse until almost smooth. If sauce is too thick, thin with a little more orange juice. Let cool; serve or chill airtight up to 1 month.

This recipe yields about 3 cups.

Comments: This twist on the classic A-1 sauce comes from executive chef Joni Fay Hill at Balboa Restaurant & Lounge, who notes that it is much tangier than the usual steak sauce. Look for tamarind concentrate in Indian markets and specialty food stores; if you cannot find it, substitute 1 teaspoon molasses and 1 tablespoon lime juice.

Yield: 3 cups

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