A splash of Southern Comfort gives a kick to this easy sauce. Chef Doug Mack's recipe is also great with chicken or pork. Source: EatingWell Magazine, Fall 2004

EatingWell Test Kitchen
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Ingredients

Directions

  • Heat oil in a medium saucepan over medium-low heat. Add onion and cook, stirring often, until softened but not browned, 3 to 5 minutes. Add garlic, ketchup, vinegar, Southern Comfort (or apple juice), maple syrup, mustard, Worcestershire sauce (or soy sauce) and hot sauce and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Let cool for about 10 minutes. Transfer to a food processor or blender and puree until smooth. (Use caution when blending hot liquids.)

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Tips

Make Ahead Tip: Cover and refrigerate for up to 2 weeks.

Ingredient Note: We recommend using reduced-sodium ketchup whenever possible. Look for it in your supermarket.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

44 calories; 0.5 g total fat; 31 mg sodium. 6.5 g carbohydrates; 0.2 g protein; Full Nutrition

Reviews (1)

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1 Ratings
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Rating: 4 stars
10/30/2011
A real nice variation on the classic BBQ sauce. Wasn't sure how this would turn out but it's awesome. Unless you're avoiding alcohol (and most alcohol cooks off anyways leaving just the taste) try it with the Southern Comfort rather than the alternative apple juice. The Southern Comfort gives it that certain something that "je ne sais quoi." Read More