Tested till perfect Maple Whisky Barbecue Sauce

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2003

Recipe3 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2 cups (500 mL)


  • 1 can (14 oz/398 ml) 1can (14 oz/398 ml)tomato sauce
  • 1 can (5-1/2 oz/156 ml) 1can (5-1/2 oz/156 ml)tomato paste
  • 1 1oniononions, chopped
  • 3 3garlic clovegarlic cloves, minced
  • 1/2 cup 1/2cupcider vinegar
  • 1/3 cup 1/3cuppacked brown sugar
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/3 cup 1/3cupwhisky or apple juice
  • 1/4 cup 1/4cupmaple syrup
  • 1/4 cup 1/4cupgrainy mustard
  • 1 tsp 1tspWorcestershire sauce
  • 1 pinch 1pinchcinnamon


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; pur?until smooth. (Make-ahead: Refrigerate in airtight container for up to 1 month.)

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