Make enough sauce for extra roasted ribs, chicken wings and burgers as well as for the summer grilling season.
- Portion size 5 servings
- Credits : Canadian Living Magazine
MethodIn large skillet, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 5 minutes. Transfer to slow cooker.
Stir in chili sauce, maple syrup, orange juice, cider vinegar, mustard, brown sugar, Worcestershire sauce, chili powder, celery seeds, cinnamon and salt.
Cover and cook on low until thickened enough to coat spoon, 5 to 7 hours. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight containers for up to 1 week or freeze for up to 1 month.)
Nutritional facts Per 1/2 cup: about
- Sodium 710 mg
- Protein 2 g
- Calories 191.0
- Total fat 4g
- Cholesterol 0 mg
- Total carbohydrate 39 g
- Iron 11.0
- Folate 5.0
- Calcium 5.0
- Vitamin A 6.0
- Vitamin C 22.0