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Yield: 8 Servings. Combine all ingredients except browning sauce in a saucepan, placing spices in cheesecloth for easy removal later. Heat to boiling; reduce heat to a simmer and cook until rutabaga is cooked but still slightly crunchy. Add enough browning colouring until colour is dark brown. Bottle and seal. Flavour will improve if aged for a few weeks before using.
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