1 1/4 cups
A splash of Southern Comfort gives a kick to this easy sauce. Chef Doug Mack’s recipe is also great with chicken or pork.
2 teaspoons canola oil
1 small onion, finely chopped
5 cloves garlic, minced
3/4 cup reduced-sodium ketchup, (see Ingredient note)
3/4 cup cider vinegar
1/2 cup Southern Comfort liqueur, or apple juice
1/4 cup maple syrup
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce, or reduced-sodium soy sauce
1 1/2 teaspoons hot sauce, such as
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 garlic, ketchup, vinegar, Southern Comfort (or apple juice), maple syrup, mustard, Worcestershire sauce (or soy sauce) and hot sauce 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 & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 weeks.
Ingredient Note: We recommend using reduced-sodium ketchup whenever possible. Look for it in your supermarket.
Recipe by EatingWell.com
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