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Beline Obeid

Ingredients are all in the pantry

Annie suggests a tangy barbecue sauce to satisfy family and friends' tastebuds. photo by Annie Rouleau-Scheriff.

May 29, 2014
Just like salad dressings and dipping sauces, I prefer to make homemade barbecue sauce rather than pour it from a jar. You'll be surprised most of the ingredients that go into a barbecue sauce are sitting in your pantry and refrigerator.

When I see a flavor combination that appeals to me, I go for it.

Tangy Barbecue Sauce

(Fine Cooking)

1 cup apple juice

1/2 cup cider vinegar

1 cup ketchup

2 tablespoons Dijon mustard

2 tablespoons maple syrup

2 teaspoons Worcestershire sauce

1/2 teaspoon hot sauce

1/2 teaspoon coarse salt

1/8 teaspoon pepper

Combine apple juice and cider vinegar in a small sauce pan and bring to a boil. Cook at a rapid simmer until reduced to half, about 10 minutes. Lower heat and stir in ketchup, Dijon, maple syrup, Worcestershire, hot sauce, salt and pepper. Simmer over low heat for 20 minutes, stirring along the way.

Store cooled sauce in refrigerator until ready to serve.

The apple juice and cider vinegar reduction lend a tangy punch to this house made barbecue sauce that sweetens up a bit when you bake it on ribs, chicken or shrimp off the grill.

It sure did right by my wings!

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