%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass{../recipe}

\recipeName{Root Beer BBQ Sauce}
\recipeSourceBook{Healthy Slow Cooker Cookbook}{215}

\begin{document}
\begin{ingredients}
\addIngredientName{Cooking spray}
\addIngredient{1 teaspoon}{Canola oil}
\addIngredient{1 large}{onion, finely chopped}
\addIngredient{48 ounces}{root beer}
\addIngredient{1 large}{red bell pepper, diced}
\addIngredient{18 ounces}{tomato paste}
\addIngredient{\threequarters cups}{apple cider vinegar}
\addIngredient{3 tablespoons}{Worcestershire sauce}
\addIngredient{1\half cups}{firmly packed dark brown sugar}
\addIngredient{3 teaspoons}{ground cumin}
\addIngredient{3 tablespoons}{gingerroot, peeled and grated.}
\end{ingredients}

\begin{steps}
\addStep{Lightly spray the slow cooker with \ingredient{cooking spray}.}
\addStep{In a large skillet, heat \ingredient{oil} over \textbf{medium-high}
	 heat.  Cook the \ingredient{onion} for \textbf{3 minutes}, or until
	 soft, stirring frequently.  Transfer to the slow cooker.}
\addStep{Pour \ingredient{root beer} into the skillet and boil for
	 \ingredient{6 minutes}, or until root beer is reduced to
	 \textbf{2 cups}.  Pour into the slow cooker.}
\addStep{Stir in the \ingredient{bell pepper}, \ingredient{tomato paste},
	 \ingredient{sugar}, \ingredient{vinegar},
	 \ingredient{Worcestershire sauce}, and \ingredient{cumin}.
	 Cook, covered, on low for \textbf{6 -- 6\half hours},
	 or until the sauce has thickened.}
\addStep{Stir in the \ingredient{gingerroot}.}
\end{steps}
\end{document}
