I’m not sure what, exactly, inspired me to go with a Maple Bourbon Barbecue Sauce, but I’m glad I did! See, while I like Maple Syrup ok, the real stuff, I’m not whoo-hoo wild crazy about it and I don’t like bourbon at all.
Sweet Maple Bourbon Barbecue Sauce
I am whoo-hoo wild crazy about this sauce, though. That Bourbon thing stems back to young adulthood when a bottle and I got a little too well acquainted and I had to walk home from a neighborhood party at 1:00 am with no sandals.
That’s all but forgotten with one taste of this marvelous barbecue sauce. I used it as a glaze for my Maple Brined Pork Chops – they were divine, btw, and coming soon!
Sweet Maple Bourbon Barbecue Sauce
I’ll be using this sauce on other things, as well. It’s slightly sweet, tangy, earthy flavor will complement so many things. I can’t wait to slather a little on one of my Juicy Lucy burgers, maybe topped with bacon and my Beer Battered Vidalia Onion Rings…
And of course I’ll be keeping my shoes on at any future barbecues featuring this sauce! Promise…
Did you know the best time to stock up on vinegar, spices and maple syrup is before Easter? And buy condiments at sale prices all through the Summer Holidays. If you miss the summer sales, buy them just prior to Superbowl week.
Sweet Maple Bourbon Barbecue Sauce
Sweet Maple Bourbon BBQ Sauce
- 2 tablespoons unsalted butter
- 1 onion, diced
- 1/2 cup apple cider vinegar
- 1/3 cup packed dark brown sugar
- 3/4 cup ketchup
- 3/4 cup apple juice
- 1/2 cup maple syrup
- 1/4 cup bourbon
- 1/4 cup raisins, lightly packed
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon mustard powder
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
Melt the butter in a saucepan over medium heat, then add the onions and cook several minutes until lightly browned.
Remove from heat and add the remaining ingredients, stirring well. Replace on heat, bring to a boil & reduce to a simmer. Cook until thickened, about 25 minutes. (It will become thicker after blending and even thicker after cooling.)
Puree with an immersion blender or in a regular blender, strain through a metal strainer if smoother sauce is desired. Will keep, refrigerated for several weeks.
from the kitchen of http://www.frugalhausfrau.com
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You know I’ll be bringing this to our Throwback Thursday #37 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!
I’ll also be bring this to Angie’s Fiesta Friday #118, hosted this week by Kaila @ GF Life 24/7 and Laurena @ Life Diet Health.
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