November 7, 2010


2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/4 cup fresh lemon juice
1 cup ketchup
1/2 cup chopped celery
1 teaspoon dry mustard
3 tablespoons chopped onion
3 cloves garlic, minced
2 tablespoons honey
a few drops of liquid smoke
1/2 cup Jack Daniel's or bourbon or rum

Melt butter in a large stockpot and sauté onion, garlic and celery until tender but not brown. If you prefer a smooth sauce, a hand blender can be used at this point, but this is not required.

Add remaining ingredients. Simmer over very low heat until thick. Use only a few drops of Mesquite or Hickory flavored liquid smoke. Be extremely careful in adding this as it is very overpowering and a few extra drops will ruin the sauce.

Recipe may be doubled, tripled, etc. for the quantity desired. Store in refrigerator.
Note: If you want to make this in a larger quantity for canning, omit the butter and the sauté step; simply combine ingredients and proceed as above. Ladle into clean canning jars while still hot and process pints or half pints for 20 minutes in a boiling water bath canner.

No comments: