Maple Barbecue Sauce
A splash of Southern Comfort gives a kick to this easy sauce. Chef Doug Mack's recipe is also great with chicken or pork.
Ingredients
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2 teaspoons canola oil
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1 small onion, finely chopped
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3/4 cup reduced-sodium ketchup, (see Ingredient note)
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1/2 cup Southern Comfort liqueur, or apple juice
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1/4 cup maple syrup
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3/4 cup cider vinegar
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1 tablespoon Dijon mustard
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1 tablespoon Worcestershire sauce, or reduced-sodium soy sauce
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1 1/2 teaspoons hot sauce
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5 cloves garlic, minced
Directions
1.
Heat oil in a medium saucepan over medium-low heat. Add onion and cook, stirring often, until softened but not browned, 3 to 5 minutes. Add ketchup, Southern Comfort (or apple juice), maple syrup, mustard, Worcestershire sauce (or soy sauce), hot sauce and garlic and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Let cool for about 10 minutes. Transfer to a food processor or blender and puree until smooth. (Use caution when blending hot liquids.)
Tips:
Ingredient Note: We recommend using reduced-sodium ketchup whenever possible. Look for it in your supermarket.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 weeks.
Nutrition information
Calories 42, Total Fat 1 g, Sodium 30 mg, Carbohydrate 7 g, Potassium 78 mg. Exchanges: Other Carbohydrate 0.5.
Percent Daily Values are based on a 2,000 calorie diet
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