Norton Barbecue Sauce
November 23, 2015
This BBQ sauce is rich (thanks to the wine), slightly sweet, and nicely thick with just a hint of a spicy kick. It is ideal for beef, lamb, and Portobello mushrooms, but could work with much more. This recipe makes about 4 ½ cups, enough for a group or to save. It keeps well for months.
- 2 – 5.5 oz (156ml) cans tomato paste
- 1 cup (240ml) unsweetened applesauce
- 1 cup (240ml) honey
- 1 cup (240ml) red wine vinegar (Ever tried making your own?)
- 1 cup (240ml) Missouri Norton, a full-bodied, rich red wine
- ¼ cup (60ml) dark molasses
- 1 Tbs. smoked paprika (We used mild)
- 1 Tbs. dry mustard powder
- 2 Tbs. onion powder
- 2 tsp. garlic powder
- 2 tsp. fine sea salt
- ½ tsp. ground allspice
- ½ tsp. cayenne pepper (or more to taste)
In a large saucepan over medium heat, mix together all ingredients and bring to a simmer. Reduce heat and simmer uncovered for approximately 15 minutes, stirring occasionally. Simmer longer if you like your BBQ sauce extra thick.
When the sauce has simmered for about 10 minutes, taste test it to see if you want to turn up the heat. If it needs more kick, add a tad more cayenne pepper. Continue simmering for at least 5 minutes.
Let the sauce cool and pour into a bottle or jar with a tight fitting lid. It’s delicious right away, but it’s even better the next day. Consider making it ahead of when you’ll be cooking out. The sauce will keep for months in the refrigerator and freezes well.
*Pro-tip: Keep some in a squeeze bottle for convenient condiment-ing.
Recipe adapted from KitchenFrau.com.