Red Zin Barbecue Sauce
From choclytcandy 13 years agoIngredients
- Good for Slathering: shopping list
- Smoke short ribs, brisket, or even a thick grilled steak; wild game, venison; duck; pork. shopping list
- 1 bottle St. Francis “Old Vines” Zinfandel shopping list
- ½ cup plus 2 heaping tablespoons seedless blackberry or raspberry jam shopping list
- 1 cup ketchup shopping list
- 2 tablespoons tomato paste shopping list
- 3 tablespoons balsamic vinegar shopping list
- Pinch ground cloves shopping list
- ½ teaspoon ground cinnamon shopping list
- 1 teaspoon sweet Hungarian paprika shopping list
- ½ teaspoon Tabasco sauce shopping list
- kosher salt and freshly ground pepper shopping list
How to make it
- Makes 3 1/2 cups
- In a heavy saucepan, bring the wine to a boil, then reduce the heat and simmer until it is reduced to about half of its original volume, about 25 minutes. Add the jam and stir until combined. Simmer for 5 minutes. Add the ketchup, tomato paste, vinegar, cloves, cinnamon, paprika, and Tabasco sauce to the saucepan.
- Simmer for 15 minutes, stirring occasionally. Season to taste (I like about 1 teaspoon salt and ¼ teaspoon pepper) and let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks.
- Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.
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