November 6, 2010

BARBECUE SAUCE

2 cups ketchup
1 cup cider vinegar
2 tablespoons brown sugar
2 teaspoons chili powder
1/4 teaspoon salt
3 cups water
6 stalks celery, chopped
5 bay leaves
5 large cloves garlic, peeled and pressed
1-2 large onions, chopped
1 stick butter (1/4 lb)
8 tablespoons Worcestershire sauce
2 teaspoons paprika
1/4 teaspoon hot cayenne pepper

This is to be served in a gravy bowl or dish alongside barbecued beef, pork, or chicken, rather than as a basting-type barbecue sauce.Combine all ingredients and bring to a boil. Simmer for 15 minutes. Strain.

Season to taste, remembering that the flavor will change as it cools. Add salt, pepper, hot pepper, or garlic/onion powder to make the sauce your own!
Keeps several weeks in refrigerator, or freeze if storing for a longer time.
For canning, process pints a in boiling water bath for 45 minutes.
Yield: About 5 cups (recipe may be halved or doubled).

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