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Since spring is here (not to mention early), bbq season is official here at the gwapogorilla household. While getting ready to make some homemade sauce, I though I would share it with all of the good people here on SM.
The sauce finishes sweet AND a little on the spicy side for those of you who like it that way.
Hope you enjoy.......
apple cayenne bbq sauce recipe
5 apples, peeled, cored and chopped
2 cups apple juice
1 1/2 cups corn syrup
2 cans tomato paste
2/3 cups dark brown sugar
1/2 cups gold molasses
2 teaspoons pickling salt
1/4 cup dried minced onion
2 teaspoons worsteshire sauce
1 teaspoon garlic powder
1 teaspoon fresh ground black pepper
1 teaspoon ground mustard
1 tablespoon chilli paste
2 teaspoons cayenne pepper
1 1/3 cup white vinegar
1 tablespoon hickory liquid smoke
2 teaspoons cornstarch
Directions
1 In a large pot, combine juice, corn syrup, tomato paste, brown sugar, molasses, salt, minced onion, garlic powder,
black pepper, worsteshire sauce , ground mustard,chilli paste,apples and cayenne pepper. Whisk until combined and bring to
a boil. Reduce heat to a simmer and cook uncovered for 15-20 minutes. Stir frequently.
2 combine vinegar with cornstarch, add to mix and return to a simmer. Cook uncovered for another 15-20 minutes or until thick. Stir frequently to avoid burning.
3 Add liquid smoke and whisk to combine thoroughly.
4 Ladel hot mixture into hot, sterilized, sealable bottles and seal. Allow bottles to cool.
5 Store in cupboard. Keeps 24 months or more.
6 Refridgerate after opening.
7 Remember to follow the instructions. Timing of added ingredients does make a difference.
8 Makes about 2 quart jars
The sauce finishes sweet AND a little on the spicy side for those of you who like it that way.
Hope you enjoy.......
apple cayenne bbq sauce recipe
5 apples, peeled, cored and chopped
2 cups apple juice
1 1/2 cups corn syrup
2 cans tomato paste
2/3 cups dark brown sugar
1/2 cups gold molasses
2 teaspoons pickling salt
1/4 cup dried minced onion
2 teaspoons worsteshire sauce
1 teaspoon garlic powder
1 teaspoon fresh ground black pepper
1 teaspoon ground mustard
1 tablespoon chilli paste
2 teaspoons cayenne pepper
1 1/3 cup white vinegar
1 tablespoon hickory liquid smoke
2 teaspoons cornstarch
Directions
1 In a large pot, combine juice, corn syrup, tomato paste, brown sugar, molasses, salt, minced onion, garlic powder,
black pepper, worsteshire sauce , ground mustard,chilli paste,apples and cayenne pepper. Whisk until combined and bring to
a boil. Reduce heat to a simmer and cook uncovered for 15-20 minutes. Stir frequently.
2 combine vinegar with cornstarch, add to mix and return to a simmer. Cook uncovered for another 15-20 minutes or until thick. Stir frequently to avoid burning.
3 Add liquid smoke and whisk to combine thoroughly.
4 Ladel hot mixture into hot, sterilized, sealable bottles and seal. Allow bottles to cool.
5 Store in cupboard. Keeps 24 months or more.
6 Refridgerate after opening.
7 Remember to follow the instructions. Timing of added ingredients does make a difference.
8 Makes about 2 quart jars
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