Pride of Deer Camp Barbecue Sauce
This a thin, vinegary and potent barbecue sauce.
- Yield: about 2 quarts 1x
Ingredients
Scale
- 1/2 cup dark brown sugar (originally 3/8 cup)
- 1/2 cup Worcestershire sauce (originally 3/8 cup)
- 1/2 cup prepared mustard (Yellow ballpark style) (originally 3/8 cup)
- 1 cup Ketchup
- 2 tablespoons freshly cracked black pepper
- 2 tablespoons crushed red pepper (less if you prefer)
- 1 tablespoon dark molasses
- 3 cups red wine vinegar (other vinegar works well, too)
- 2 cups water
- 1 cup white wine
- 1/2 cup salt (originally for 3/8 cup)
Instructions
Mix together in a non-reactive pan (stainless steel or an enameled pan) and bring to a boil. Reduce heat to a simmer and simmer, covered, thirty minutes, stirring now and then.
Best stored in glass containers. The mixture will separate upon standing; just shake back together.
Notes
The recipe has been cut back from the original 8 quart amount. For easy measuring, I’ve adapted the ingredient amounts slightly, which makes little difference, but I also included the original fractional amounts if you’d like to be exact.