Thursday 16 June 2016

Shannon's BBQ Sauce

This household eats a lot of bbq sauce.  Well, we used to eat even more, but my husband seems to have switched his sauce tastes to that of the hot variety.   I can't say I'm a fan.  So, with summer pretty much here, I've come up with this super duper easy sauce recipe that goes amazingly well with pork, chicken, beef, or pretty much anything grilled.  Since I started making it about a month ago, I've also found myself dipping my pizza crusts, french fries, eggs, sausages....almost anything in it!   It's so easy to make.  This is a combination of 3 different recipes that I have torn apart, deleted, added to, and changed quantities to make it my own.

Don't let the amount of sugar scare you.  Commercial BBQ sauce has a TON of sugar in it a ton of other junk that I can't even pronounce.  All of these ingredients are pronounceable.  (Is that a word?)  Well, some people struggle with WORCESTERSHIRE.  I'm with you.  How does one really pronounce that word? 

Quite simply, you basically throw all of the goodness into a pot.  Whisk.  Boil.  Simmer.  Cool.  

Here you go:

-1 cup peach jam/preserves***
-1 cup brown sugar
-1 cup white vinegar
-400ml can tomato sauce
-1 tbsp ground mustard
-3 tbsp molasses
-1 tbsp lime juice
-1 tsp salt
-2 tsp chicken bouillon
-2 tsp onion powder
-2 tsp crushed red pepper flakes
-2 cloves minced garlic
-2 tbsp worcestershire sauce
-1 tsp pepper
-1 tsp chili powder
-1 tsp cumin
-1 tbsp horseradish

***This is a perfect way to use up the large amount of  Not so Pretty Peach Jam I have made previously.

As I said before, put all of these ingredients in a large sauce pot.  Whisk to fully combine, and bring to a boil over medium high heat.  Reduce to low and simmer uncovered for approximately 1 hour, until mixture has thickened slightly and reduced.  Yield: ~3.5 cups  Store tightly covered in the fridge.

All ready to slather on something grilled

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