After picking apples with my wife and little daughter, I made the decision to experiment with the abundance of crisp New York apples we had. My wife, my daughter, and her parents all loved it! This was a hit when I served it as a soup dish before roast pork with sauerkraut. As a soup supper, I’ll cook it once again with some quality bread.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 32 |
| Yield: | 4 cups |
Ingredients
- 2 cups ketchup
- 1 cup dark brown sugar
- ⅓ cup unsweetened applesauce
- ⅓ cup real maple syrup
- ¼ cup molasses
- ¼ cup bacon fat (Optional)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground mustard
- 1 teaspoon ground allspice
- 1 teaspoon chili powder
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon ground nutmeg
- ½ cup apple cider (Optional)
Instructions
- Stir ketchup, brown sugar, applesauce, maple syrup, molasses, bacon fat, garlic powder, onion powder, mustard powder, allspice, chili powder, Worcestershire sauce, and nutmeg together in a large saucepan over medium heat until thoroughly combined. Bring to a boil, then reduce heat and let simmer for at least 1 hour, adding apple cider if a thinner consistency is desired.
- Remove from the heat and let cool slightly, about 15 minutes.
- Use a funnel to pour BBQ sauce into a clean, sterilized 32-ounce bottle or container. Seal and store in the refrigerator for up to one week.