Main Dishes:

Home-brewed Barbecue Sauce

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Gravy Master may be hard to find, but I have found no equal to its ability to darken gravies and sauces.

Ingredients

46-ounce can vegetable juice
3 cups light brown sugar
1/2 cup honey
1/4 cup olive or vegetable oil
1-1/2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons lime juice
1/3 cup lemon juice
2 tablespoons Italian seasoning
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon Tabasco sauce
1/2 teaspoon cayenne, optional
1 teaspoon Gravy Master seasoning sauce
3 heaping tablespoons cornstarch
2/3 cup cold water

Instructions

Combine all ingredients except cornstarch and water and simmer in a medium soup pot on low for 2 hours or place in Crock Pot on low for 3-4 hours, stirring occasionally. After simmering, bring to a slow boil (pour sauce into a medium sized pan if using a Crock Pot). Mix cornstarch with cold water to make a slurry. Stir slurry into sauce and continue boiling at a slow boil for 15 minutes, stirring occasionally.

Allow sauce to cool and place in jars or freezer bags. Makes approximately 6 pints of sauce. Use in one week or freeze. The sauce could be canned.

Gary Hancq, Port Byron