Barbecue Sauce--Sweet & Tangy, Spicy, or Smoky

• Gluten free

• Condiments

  • 2 tbsp Honey
  • 1 Liquid smoke
  • 1 tbsp Mustard, prepared yellow
  • 2 cups Tomato ketchup
  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 2 tbsp 14-spice dry rub mix
  • 2 tbsp Brown sugar, dark
  • 1 Cayenne pepper

• Oils & Vinegars

  • 1/2 cup Cider vinegar

Found on theyummylife.com

Description

Ingredients

• 2 tablespoons dark brown sugar
• 1/2 cup cider vinegar (or white distilled)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon prepared yellow mustard
• 2 tablespoons honey
• 2 cups tomato ketchup
• 2 tablespoons 14-spice dry rub mix (for recipe, go to www.TheYummyLife.com/recipes/69)
• FOR VARIATIONS*:
• Cayenne pepper
• Liquid Smoke

Directions

• Combine all ingredients in large saucepan. Stir well. Over medium heat, bring to boil; reduce heat and simmer uncovered for 60 minutes. Stir occasionally as it cooks. Store in refrigerator. Keeps for several weeks.*VARIATIONS:--Sweet and Tangy. Use the original recipe described above.--Smoky. Add 1/2 teaspoon liquid smoke per 1 cup of sauce.--Spicy. Add 1/4 to 1 teaspoon ground cayenne pepper per 1 cup of sauce (according to how much heat you want). --Monicas favorite combo - very spicy with a hint of smoke. For each 1 cup of sauce, add 1 teaspoon cayenne and 1/4 teaspoon liquid smoke. CAN IT: This recipe is suitable for water-process canning as long as you dont decrease the ratio of vinegar to other ingredients. Ladle hot sauce into hot jars leaving 1/4 head space. Process half and full pints for 20 minutes in boiling water canner.