RCI-SC.007.0030.001
BBQ Sauce II
I found this recipe in Consumer Reports last year. It's really good. One of the readers uses all dark molasses, more cayenne, orange zest instead of marmalade, and no liquid smoke for his.
Prep35 min
Cook25 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- 1 tsp
- ¾ cup
- x 6-oz can tomato paste1 unit
- ¼ cup
- ¼ cup
- ¼ cup
- 2 Tbsp
- 1½ tsp
- ½ tsp
- ½ tsp
- ½ tsp
- ¼ tsp
- ¼ tsp
- ¼ tsp
- ⅛ tsp
- 1 small
- 1 Tbsp
Method
1
Combine white vinegar, tomato paste, dark molasses, light molasses, and water in a medium saucepan.
2
Add crushed garlic, salt, black pepper, ginger, ground mustard, allspice, celery seed, dried thyme leaves, and cayenne pepper to the saucepan.
1 minutes
3
Stir in orange marmalade and liquid smoke, mixing until fully incorporated.
4
Drop the bay leaf into the sauce.
5
Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
2 minutes
6
Reduce heat to low and simmer uncovered, stirring frequently, until the sauce thickens and flavors meld together.
20 minutes
7
Remove from heat and discard the bay leaf.
8
Taste and adjust seasoning with salt, pepper, or additional spices as needed.
9
Allow the sauce to cool slightly before transferring to a serving container or storage vessel.