Homemade Barbecue Sauce
Brown sugar, cider vinegar, tomato and Worcestershire sauce cooked down for half an hour with onion, garlic, mustard and honey. It keeps in the fridge for weeks and costs a fraction of the bottled kind. Makes two cups.
Servings: 2 cups
Calories: 695kcal
Ingredients
- 1 cup brown sugar
- 1 cup apple cider vinegar
- ½ cup Worcestershire sauce
- 1 cup tomato sauce
- 2 tablespoons lemon juice
- 4 tablespoons onion chopped
- 4 teaspoons garlic powder
- 1 teaspoon mustard
- 4 tablespoons honey
- ½ teaspoon paprika
- 1 tablespoon pepper optional, and a tablespoon is a lot
Instructions
- Put all the ingredients in a pot and stir them together.
- Bring it to a boil over high heat, then turn the heat down to low.
- Let it cook for 30 minutes, or until the sauce has thickened, stirring now and then.
- Serve it straight away, or let it cool and keep it in the fridge.
Notes
It thickens as it cools, so stop while it still looks slightly loose. A cup of brown sugar and four tablespoons of honey in two cups of sauce is a lot of sugar, and sugar sauces that look right in the pot set to something closer to jam once they are cold. Stir it now and then during the half hour. Sugar sinks and catches on the bottom, and once a barbecue sauce has caught, the burnt taste goes through the whole pot. A full tablespoon of pepper is a great deal for two cups and the recipe marks it optional for that reason. Start with a teaspoon if you are unsure, since it can go in at the end but cannot come out. In the fridge, in a clean jar, it keeps for weeks. The vinegar and the sugar are both preservatives.
Nutrition
Calories: 695kcal | Carbohydrates: 173g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1388mg | Potassium: 1373mg | Fiber: 4g | Sugar: 155g | Vitamin A: 643IU | Vitamin C: 27mg | Calcium: 217mg | Iron: 7mg