Title: Caribbean jerk sauce
 Categories: Beef, Ethnic, Meats, Pork & ham, Poultry
      Yield: 1 Servings
 
      6    Scallions; chopped
      1 sm Onion; chopped
      3    Cloves garlic; minced
      1    Chili; minced
      1 tb Minced ginger
      1 tb Ground allspice
      1 ts Black pepper
    1/4 ts Cayenne
      1 tb Dried Thyme
      1 ts Cinnamon
    1/2 ts Nutmeg
      1 ts Salt
      1 tb Brown sugar
    1/2 c  Orange juice
    3/4 c  Vinegar
    1/4 c  Soy
    1/4 c  Olive oil
 
  Mix the spices, salt, sugar and thyme in a bowl. Add the vinegar, soy
  and orange juice. Beat well. Slowly add the oil as you continue to
  beat, to emulsify the mixture. Blend in the remaining ingredients.
  Refrigerate 1 hour, then add the meat you wish to marinate. After
  removing the meat for cooking, you can cook the marinade in a
  saucepan over medium heat to reduce it and make a sauce.
  
  Either sauté the meat or, preferably, barbecue it.