Tasty Thursday #2

I have been waiting for a couple of reviews to come back on this sauce. But the overwhelming majority love it…with a few minor tweaks to the original. When I first made the sauce, I just kept adding ingredients until I thought it tasted right…never did get it perfected but I knew I was close to have a really good all around sauce that could be used on beef, pork and poultry.

The original recipe is:

3 cups Ketchup
1-1/2 cups Chive Vinegar (follow the link for instructions)
1/3 cup brown sugar
1/2 cup granulated sugar
1/3 cup honey
3-4 tbs. black pepper (use less for fresh ground)
2 tbs worcestershire sauce

Blend all the ingredients over low heat and allow to simmer until the sauce thickens. Once it starts to “stick” to a wooden spoon, it’s done.

The feedback is that it has a little too much vinegar (which you could allow to cook out for a little longer) and that it’s a got a little too much pepper. I think it depends on what meat you are applying it too. I like a little more pepper when dealing with beef, but ultimately, the taster (you the cook) can decide.

All feedback is always welcome! Enjoy!

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2 thoughts on “Tasty Thursday #2”

  1. I made a batch of the sauce and used 3 T pepper. It seemed a bit peppery to my husband and I when we tasted it just after it was made, but tonight when we used it to baste grilled chicken we decided that it was perfect! The flavors popped and caramelized a bit. We think it is marvelous! Thanks for sharing, Doreen.

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