Maple Barbecue Sauce

Fall 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.7 (25 votes)

A splash of Southern Comfort gives a kick to this easy sauce. Chef Doug Mack's recipe is also great with chicken or pork.

"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...
Maple Barbecue Sauce

Makes: 1 1/4 cups

Serving Size: 1 tablespoon

Active Time:

Total Time:


  • 2 teaspoons canola oil
  • 1 small onion, finely chopped
  • 5 cloves garlic, minced
  • 3/4 cup reduced-sodium ketchup (see Ingredient Note)
  • 3/4 cup cider vinegar
  • 1/2 cup Southern Comfort liqueur or apple juice
  • 1/4 cup maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce or reduced-sodium soy sauce
  • 1 1/2 teaspoons hot sauce, such as Tabasco


  1. 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.)

Tips & Notes

  • 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.


Per tablespoon: 42 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 7 g carbohydrates; 0 g protein; 0 g fiber; 30 mg sodium; 78 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate

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