Ingredients
2 cups chili sauce
1/3 cup ketchup
1/3 cup cider vinegar
1/3 cup dark brown sugar
3 tablespoons soy sauce
3 tablespoons dry sherry
1 1/2 teaspoons ground ginger
3/4 to 1 teaspoon crushed hot red pepper, or to taste
2 crushed garlic cloves
Preparation
In a medium non aluminum saucepan, combine all ingredients. Simmer over medium-low heat, stirring occasionally, until the sauce just coats a spoon, about 20 minutes.
If the sauce thickens too much, thin with a little water. Use immediately or cover and refrigerate for up to 1 week.
Makes 3 cups.
Ingredients
2 tablespoons fresh lemon juice
1 onion, peeled and sliced
1/4 cup distilled white vinegar
1/2 cup water
2 tablespoons brown sugar
1 tablespoon prepared mustard
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 1/2 teaspoons liquid smoke flavoring
Preparation
In a medium saucepan, mix lemon juice, onion, distilled white vinegar, water, brown sugar, prepared mustard, ground black pepper, salt, cayenne pepper and vegetable oil. Bring to a boil, then simmer uncovered 20 minutes.
Stir ketchup, Worcestershire sauce and liquid smoke flavoring into the mixture. Return to boil, then remove from heat. Refrigerate until ready for use.
Ingredients
1 (28 ounce) bottle ketchup
1 (12 ounce) bottle chile sauce
1/3 cup prepared mustard
1 tablespoon ground dry mustard
1 1/2 cups packed brown sugar
2 tablespoons coarsely ground black pepper
1 1/2 cups white wine vinegar
1 dash hot pepper sauce
1/4 cup Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 (12 fluid ounce) can or bottle beer
1 cup lemon juice
3 cloves garlic, peeled and crushed
Preparation
In a large bowl, mix ketchup, chile sauce, prepared mustard, ground dry mustard, brown sugar, black pepper, white wine vinegar, hot pepper sauce, Worcestershire sauce, soy sauce, vegetable oil, beer and lemon juice. Cover and refrigerate until use.
Approximately 1 hour before use, mix in the garlic. Apply generously to desired meats during the final minutes of cooking.
Ingredients
1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (e.g. Tabascoâ„¢), or to taste
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid.
Refrigerate for 1 to 2 days before using so that the flavors will blend.
Shake occasionally, and store for up to 2 months in the refrigerator.
Ingredients
1 1/4 gallons apple cider vinegar
1 (28 ounce) bottle ketchup
5 1/2 ounces chili pepper flakes
4 ounces cayenne pepper
2 ounces ground black pepper
3 ounces ground paprika
Directions
In a large, clean tub, mix together the cider vinegar and ketchup. Season with chili flakes, cayenne pepper, black pepper, and paprika. Mix well, and store in air tight containers.
This does not need to be cooked which makes it a really fast and delicious sauce to use on your meats.
This recipe works extremely well on salmon, swordfish, etc and makes about 1 cup
Ingredients
1/2 cup raspberry vinegar
1/4 cup minced shallots
1/4 cup heavy cream
1 cup (2 sticks) unsalted butter, cut into 16 pieces
2 Tsp seedless raspberry jam
Fresh raspberries for garnish
Preparation
In a small saucepan, combine raspberry vinegar and shallots. Cook over medium-high heat until vinegar is reduced to 2 tablespoons.
Add cream and continue cooking until liquid is reduced to 2 tablespoons.
Remove from heat; whisk in 2 or 3 pieces of butter, one piece at a time.
Place over low heat and cook, whisking in remaining butter [one piece at a time] until mixture is almost the consistency of mayonnaise. Whisk in jam.
(Be careful not to over-cook, or you'll break the emulsion.)
Ingredients
1/2 onion, minced
4 cloves garlic, minced
3/4 cup bourbon whiskey
1/2 teaspoon ground black pepper
1/2 tablespoon salt
2 cups ketchup
1/4 cup tomato paste
1/3 cup cider vinegar
2 tablespoons liquid smoke flavoring
1/4 cup Worcestershire sauce
1/2 cup packed brown sugar
1/3 teaspoon hot pepper sauce, or to
taste
Preparation
In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.
Ingredients
#Â 1 onion, chopped
# 2 cups orange juice
# 4 cups catsup
# 1/2 cup fresh lime juice
# 1/2 cup cider vinegar
# 1/4 cup brown sugar
# 1 tablespoon salt
# 1 tablespoon black pepper
# 2 tablespoons dry mustard
# 2 tablespoons crushed red pepper
# 2 teaspoons garlic powder
# 1 teaspoon chili powder
# 2 tablespoons Tabasco
# 2 tablespoons tamarind paste
# 2 tablespoons honey
# 2 1/2 sticks butter
Preparation
Add the onion and 1/2 cup of the juice to a blender and puree until smooth. Transfer to a medium-size saucepan. Add the remaining ingredients to the saucepan and bring to a boil. Simmer for 25 to 30 minutes. Set aside to cool. Sauce keeps two weeks in fridge.
Ingredients
#Â 1 c Catsup
# 3/4 ts White pepper
# 1/4 c Apple juice/cider
# 1/3 c Grated, peeled apple
# 1/4 c Apple cider vinegar
# 1/4 c Grated onion
# 1/4 c Soy sauce
# 2 ts Grated green pepper
# 3/4 ts Garlic powder
Preparation
Bring to a boil. Reduce heat and simmer 15 minutes. Rub meat with 1 T pepper, 1 T paprika, 2 t chili powder, 1/2 t celery salt, 1/2 t ground red pepper and 1/4 t dry mustard before cooking.
Baste with 1/2 c apple juice while cooking. Add sauce last 15 minutes.
Ingredients
#Â 3 tablespoons vegetable oil
# 1 onion -- chopped
# 2 cloves garlic -- minced
# 1 1/4 cups catsup
# 1/3 cup cider vinegar
# 1/3 cup Worcestershire sauce
# 1/3 cup brown sugar
# 2 teaspoons chili powder
# 1/4 teaspoon cayenne pepper
Preparation
Heat the oil in a medium saucepan and cook the onion and garlic, gently for 10 minutes. Add the catsup, vinegar, Worcestershire, brown sugar, chili powder, and cayenne, and mix well. Let simmer for about 20 minutes, stirring occasionally, until slightly thickened. Makes about 2-1/2 cups
This sauce has a nice balance of sweet, tart, and spice. Because the sauce contains sugar, it burns easily, and is best brushed on food just during the last 5 or 10 minutes of cooking. Pass the remaining sauce around the table.
