Maple-Bourbon Sauce

June 30, 2010

Angie Quaale owns and operates Well Seasoned Gourmet in the Fraser Valley. She is a barbecue cookbook author and regularly competes in international competitions.

2 cups dark brown sugar
2 tsp freshly grated ginger
½ tsp cayenne pepper
½ cup white wine or Champagne vinegar
2⁄3 cup Jack Daniel's whiskey
½ tsp kosher salt
½ cup cider vinegar
2 tbsp white sugar
2⁄3 cup maple syrup
1 cup ketchup
¼ teaspoon vanilla extract

Combine ingredients in medium saucepan and bring to a boil over medium heat. Reduce heat and simmer until smooth and thickened to desired consistency (approximately 20 to 30 minutes). Makes about 2 cups.

 

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