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Maple Barbecue Sauce
EatingWell Test Kitchen
“A splash of Southern Comfort gives a kick to this easy sauce. Chef Doug Mack's recipe is also great with chicken or pork.”
2 teaspoons canola oil
1 small onion, finely chopped
5 cloves garlic, minced
¾ cup reduced-sodium ketchup (see Ingredient Note)
¼ cup maple syrup
¾ cup cider vinegar
1 tablespoon Dijon mustard
½ cup Southern Comfort liqueur or apple juice
1½ teaspoons hot sauce, such as Tabasco
1 tablespoon Worcestershire sauce or reduced-sodium soy sauce
1Heat 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.)
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.