Bourbon molasses barbecue sauce
This delicious bourbon molasses barbecue sauce from The Australian Women's Weekly 'Made from Scratch' cookbook is great as a marinade, for basting meats, or as a dipping sauce for your next BBQ!
- 10 mins preparation
- 30 mins cooking
- Makes 5 cup
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Ingredients
Bourbon molasses barbecue sauce
- 1 tablespoon olive oil
- 1 medium onion (150g), chopped finely
- 4 clove garlic, crushed
- 2 cup (500ml) tomato sauce
- 2 tablespoon worcestershire sauce
- 250 millilitre (250ml) water
- 1 1/2 cup (330g) firmly packed brown sugar
- 1/2 cup (185g) molasses
- 1/2 cup (125ml) bourbon whiskey
- 1/2 cup (125ml) apple cider vinegar
- 2 tablespoon mustard powder
- 1 tablespoon smoked paprika
- 1/2 teaspoon cayenne pepper
Method
Bourbon molasses barbecue sauce
- 1Heat oil in a large saucepan over medium heat. Cook onion and garlic for 5 minutes or until softened.
- 2Add sauces, the water, sugar, molasses, whiskey, vinegar, mustard, paprika and cayenne. Stir over high heat, without boiling, until sugar dissolves.
- 3Bring to the boil. Reduce heat; cook, uncovered, stirring occasionally, for 30 minutes or until thick. Season to taste. Pour into hot sterilised bottles and jars; label and date bottles. Cool; refrigerate for 6 days before using.
Notes
Start recipe 7 days in advance. Molasses will be ready to use in 6 days. If you would prefer to omit the alcohol, substitute apple juice. For a fiery barbecue sauce, add 1½ teaspoons cayenne pepper.
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