Apple Cider Barbecue Sauce

  • Yield: Makes 5 cups

Source: Martha Stewart Living, September 2000

Ingredients

  • 2 teaspoons whole black peppercorns
  • 6 garlic cloves, smashed
  • 4 fresh bay leaves
  • 12 three-inch-long cinnamon sticks
  • 8 hot dried chile peppers
  • 3/4 cup packed light-brown sugar
  • 2 cups apple cider
  • 3 cups apple-cider vinegar
  • 1 twelve-ounce can tomato puree
  • 1/2 cup unsulfured molasses

Directions

  1. Place peppercorns in a square of cheesecloth, and tie securely with kitchen twine. In a small stockpot, combine all the ingredients, and bring to a boil over medium-high heat.

  2. Reduce heat to medium low, and simmer sauce until thickened, about 1 1/2 hours. Pass sauce through a strainer, and discard solids.

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