This fruit cake is both beautiful to look at and delicious to eat. It does not require a ripening period.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 20 mins |
| Servings: | 12 |
| Yield: | 1 1/2 cups |
Ingredients
- ½ cup ketchup
- ½ cup water
- 2 tablespoons molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon light brown sugar
- ½ teaspoon kosher salt
- ¼ teaspoon hot pepper sauce (such as Tabasco®)
- ¼ teaspoon granulated garlic
- ¼ teaspoon freshly ground black pepper
Instructions
- Whisk the ketchup, water, molasses, Worcestershire sauce, white wine vinegar, Dijon mustard, brown sugar, salt, hot pepper sauce, granulated garlic, and black pepper together in a small heavy-bottomed saucepan and place over medium heat. Bring to a boil, reduce heat to low, and continue cooking at a simmer, stirring together, another 10 minutes. Remove from heat and allow to cool completely. Pour into a glass jar and store uncovered in the refrigerator for 8 hours or overnight. This allows the flavors to blend and reduce any sharpness from the vinegar.
Reviews
I’ve been using this recipe since grammar school. Our teacher showed us how and I’ve made it that way ever since.
Delicious and easy! Had to improvise to include apple cider vinegar and garlic powder as I didn’t have white wine vinegar or garlic granules. Really great sauce!
I made it according to the recipe. It is good but next time I may add a little more vinegar.
Absolutely fantastic! I make it all the time. Most recently put it in some pulled pork for a potluck, there was no more pork left! Would absolutely recommend!
I made this sauce but made a few mods when making for the first time- 1) I was making sauce for pulled pork so I quadrupled the recipe. I made 4 lbs kid pulled pork and did not have any sauce leftover. It’s too much water, I cut the amount in half. 2) it’s far too bitter with the amount of vinegar-I doubled the brown sugar. 3) I used honey Dijon instead and it works much better. 4) I used two cloves of garlic in the sauce, and 1 T Cajun spice, 2T hot chili powder, 1T mild chili powder. After boiling then simmering, I ran it through a strainer to remove the garlic bits then cooled completely, and placed in a plastic Rubbermaid 1/2 gallon water bottle and closed the lid. It was perfect the next morning. You could cut the vinegar in half instead of doubling the sugar, but the vinegar really is needed. I could probably just make my own recipe from this but it’s a solid base to start from then tweak to your own specs.
Pretty good sauce.
Use this as my base sauce. Usually make about 2 gallons. I only put in water to clean out bottles of ketchup and mustard. We like a thicker sauce. Also, use apple cider vinegar. We will take about a quarter of what we make and add honey to it, for a sweeter taste.
I made this barbecue sauce and it turned out great.
OOOOOOOKKKKKK this BBQ sauce is amazing! Thank you very much for the recipe! Only changes I made is regular mustard instead of Dijon and Sriracha instead of Tabasco because of what I had on hand. Everything else exactly the same. Side note- it does have a bit of a kick that kiddos might not be a huge fan of. I bet it’d taste just fine without the pepper and hot sauce.
I didn’t use some of the ingredients. But loved the recipe
Very good.Doubled and mixed with Dale’s Pulled Pork from this site, delicious! Next time I’ll try using beer instead of water. Thanks!
I usually go to my favorite rib place to get a cup or two of their sauce when I need it. I decided to make my own barbecue sauce to jazz up crock pot beef I made for a crowd. This recipe is easy to adjust for serving size. It was simple to put together, and suited the varying tastes of the group. I prefer the consistency to bottled sauces, which are too gloppy for me. It can be easily adapted to personal taste.
Easy to prepare and delish.
Better than Sweet Baby Ray because of the freshness factor. I followed recipe until I discovered my brown sugar hardened to a brick. Couldn’t find my hammer and chisel, so I used white sugar instead. I think the molasses more than made up for the missing brown sugar. After simmering, I decanted half the sauce in my slow cooker of shredded pork and cooled the rest in fridge. Sauce was sassy and fresh both ways.
I found a recipe for slow cooker pulled chicken barbecue, but I didn’t have the sauce handy so I made it! I was missing a few of the ingredients for the recipe so for wine vinegar I substituted apple cider vinegar and some Chardonnay. The sauce was amazing and so easy but make sure to check the ingredients you have on hand just in case.
Very easy, and tasted wonderful on my boneless short ribs! I didn’t have brown sugar, so substituted an additional half tablespoon of molasses and 1 teaspoon of white sugar. I didn’t find that the amount of hot sauce called for was too much; provided just a tiny amount of heat that was just right. Will be making this one again!
Pretty hard to mess up this recipe… !
I did add more ketchup but over all very good.
Made it as written, subbing apple cider vinegar, and it’s excellent. Thank you!
I was confused! I wanted sauce for my calzone and looked up barbecue sauce instead of pizza sauce. I’m over 65; it happens! Anyway, I made the recipe almost exactly as stated except I used white wine instead of the vinegar and regular mustard instead of dijon. Extremely easy and delicious! And it worked on my calzone!
I was confused! I wanted sauce for my calzone and looked up barbecue sauce instead of pizza sauce. I’m over 65; it happens! Anyway, I made the recipe almost exactly as stated except I used white wine instead of the vinegar and regular mustard instead of dijon. Extremely easy and delicious! And it worked on my calzone!