I have to admit that I became quite panicked this past weekend when we had planned a family get together and discovered that the canning pantry was empty of the homemade barbecue sauce that we canned last fall. I had no idea that we had gone through all of the jars between using it in recipes around the house and of course, giving them away to family and friends.
So instead of fighting the crowds at the store on a holiday weekend just to purchase barbecue sauce, I scavenged through our cabinets to see what I could throw together.
Normally, when we can our own barbecue sauce, we will use fresh ingredients from the garden. Since it isn’t time to harvest bushels of tomatoes or pull bunches of onions out of the soil, we had to use the next best thing, ingredients that are commonly found around the house.
We were lucky enough to have a jar of our homemade hot and spicy ketchup on hand that I could use instead of store-bought ketchup – but either would work fine. What I ended up with was a barbecue sauce that is very similar in taste to that of the Sweet Baby Ray’s barbecue sauce. And yes, I was very happy with that!
3/4 cup Honey
3/4 cup Molasses
1-1/4 cups Ketchup
1/2 cup Red Wine Vinegar
1 tablespoon Worcestershire Sauce
2-1/2 teaspoons Ground Mustard
2 teaspoons Smoked Paprika
1-1/2 teaspoons Kosher Salt
1 teaspoon Black Pepper
**For those who don’t have or prefer not to use honey – eliminate the honey and molasses and use 1 – 1/2 cups of Dark Brown Sugar and add 1/2 cup of water.
Mix all ingredients into a bowl and whisk until spices are incorporated into the liquid. You can use this sauce immediately or refrigerate or freeze. Makes approximately 4 cups.
I placed my extra barbecue sauce in small 3/4 cup glass jars, froze, and then sealed them with the food saver for use later in the summer.
You can also use this sauce as a marinade, dipping sauce, or just eat it directly off of the spoon – it is THAT good!
Mary and Jim
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Homemade Barbecue Sauce - Ready in 5 minutes
- 3/4 cup Honey
- 3/4 cup Molasses
- 1-1/4 cups Ketchup
- 1/2 cup Red Wine Vinegar
- 1 tablespoon Worcestershire Sauce
- 2-1/2 teaspoons Ground Mustard
- 2 teaspoons Smoked Paprika
- 1-1/2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper
- Mix all ingredients into a bowl and whisk until spices are incorporated into the liquid. You can use this sauce immediately or refrigerate or freeze.
For those who don't have or prefer not to use honey - eliminate the honey and molasses and use 1 - 1/2 cups of Dark Brown Sugar and add 1/2 cup of water.I placed my extra barbecue sauce in small 3/4 cup glass jars, froze, and then sealed them with the food saver for use later in the summer.
You can also use this sauce as a marinade or dipping sauce.
Recipe courtesy of Old World Garden Farms
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g