North Carolina style barbecue sauce for meats, game

3 cups onions, minced

4 cloves garlic, minced

1/2 cup oil

2 tablespoons Dijon mustard

1 cup honey

1 teaspoon white pepper

1 cup apple juice reduction - see note.

1 cup ketchup

2 cups cider vinegar

1/2 cup soy sauce.

                  Sweat the onions and garlic together in saucepan over medium heat with oil until soft. Add remaining ingredients and simmer for 45 minutes over medium-low heat. Transfer the mixture to a blender and puree until smooth. Cool; refrigerate until use. Will keep for 3 months, refrigerated. Heat before using on meats or poultry.

 

                  Makes approximately 6 cups sauce.

 

                  Note: Apple juice reduction is made by pouring 46-ounce bottle of apple juice into a saucepan and simmering on medium-low heat till juice is reduced to 1 cup (8-ounces) liquid.

 

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