Maple Barbecue Sauce

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Woo wee has it been a while or what?!?! I can’t believe the blog still gets plenty of visitors considering I haven’t posted in NINE months. I was thinking about how much I miss using the blog as an excuse to try new recipes and share life’s journeys with my followers. So, I logged back in and I’m happy to be here.

Let me quickly recap the last nine months in a few short words… finished year #2 teaching, started my Master’s program, got engaged, got married, went on a honeymoon (Iceland), went to take classes (Montana)…….

Yep – all of the above did happen!

On another note, I have realized the success to a great barbecue is a great barbecue sauce. What I have also realized is that plenty of the barbecue sauces on store shelves have way too many ingredients, including preservatives and color additives (yuck). And with our unlimited supply of maple syrup, why not toss that into the bunch! The following makes two cups of a tangy, tasty, spicy, and sweet sauce. It can be stored in the fridge for up to two weeks in a tightly sealed container (or make and freeze a big batch of pulled pork!).

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Sweet and Spicy Barbecue Sauce

  • 1 1/4 cups organic ketchup
  • 1/4 cup maple syrup, Grade B
  • 3/4 cup light brown sugar
  • 1/4 cup apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 2 1/2 tsp mustard powder
  • 2 tsp paprika
  • 2 cloves garlic, minced (or 1/2 tsp garlic powder)
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/4 cup cold water (add up to 1 tbsp cornstarch if needed)

In a medium saucepan, combine all ingredients except water. Bring to a boil slowly. Add the water. Let simmer for 5 minutes or until thick. If you started with a really thick ketchup, the cornstarch is probably not needed. If needed, mix a bit with some cold water and add to the sauce. Let simmer for another few minutes. Remember that as it cools, it will thicken up.

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