Maple Whisky Barbecue Sauce
Why pick up store-bought barbecue sauces when you can just as easily make your own at home? Here is one that you can brush onto food while grilling or use as a dip for grilled meats and vegetables. Use 1 cup (250 mL) sauce for 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat.
Servings: 2 cups (500 mL)
Ingredients:
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1 can (14 oz/398 mL) tomato sauce
1 can (5-1/2 oz/156 mL) tomato paste
1 onion, chopped
3 cloves garlic, minced
1/2 cup (125 mL) cider vinegar
1/3 cup (75 mL) packed brown sugar
1/2 tsp (2 mL) each salt and pepper
1/3 cup (75 mL) whisky or apple juice
1/4 cup (50 mL) maple syrup
1/4 cup (50 mL) grainy mustard
1 tsp (5 mL) Worcestershire sauce
pinch cinnamon
Preparation:
In saucepan, combine tomato sauce, tomato paste, onion, garlic, vinegar, brown sugar, salt, pepper, whisky, maple syrup, mustard, Worcestershire sauce and cinnamon.
Bring sauce to boil. Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by one-third, about 1 hour. Let cool. Pour into blender; purée until smooth. (Make-ahead: Refrigerate in airtight container for up to 1 month.)
Additional Information
Source
Canadian Living Magazine: June 2003
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