2 tablespoons Vegetable oil
1/2 cup finely chopped Onion
1 clove Garlic -- minced
2 cups Ketchup
1/2 cup Bourbon
1/4 cup Raspberry Vinegar
1/4 cup Worcestershire sauce
3 tablespoons Molasses
2 tablespoons Yellow Mustard
2 tablespoons Soy Sauce
2 tablespoons Tabasco sauce
1/2 teaspoon Coarse-ground black pepper
1/4 teaspoon Cayenne
1/4 teaspoon Liquid Smoke flavoring
In a medium saucepan, heat oil over medium heat. Add onion and garlic; saute until tender, about 5 minutes. Add ketchup, 1/4 cup of the bourbon, raspberry vinegar, Worcestershire sauce, molasses, mustard, soy sauce, black pepper and cayenne; mix thoroughly. * Cover and simmer 20 minutes; add liquid smoke and remaining bourbon. Cover and simmer 10 minutes. Let cool to room temperature before using. Cover and refrigerate unused sauce up to several weeks.
Use as barbecue mop or table sauce on pork or beef.
* Mrs. Correll cooks her sauce in the smoker 2 hours instead of on the stove-top (I'm sure it's much better that way, but I'm a practical person who perchance does not own a smoker!).
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved