Mix spices well and set aside. Blend onion with 2 cups of vinegar inblender and pour into kettle. Add 1 cup vinegar and 2 pounds sugar. Thenstir in spice mixture. Add catsup and turn burner on medium high. Addliquid smoke and 1/4 pound butter. Stir more as mixture heats up, until itsteams. (Does not have to boil.) Pour into containers and keeprefrigerated after it cools down. Sauce keeps for months whenrefrigerated. (Recipe may be cut in half or doubled as you desire -- givesauce or recipe to your friends and family -- They will love it!)
Recipe can be cut down. I often just make a quart of sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 gallon (10772g)|
|Recipe Makes: 1|
|Calories from Fat: 2044 (15%)|
|Amt Per Serving||% DV|
|Total Fat 227.1g||303 %|
|Saturated Fat 121.8g||609 %|
|Monounsaturated Fat 58.2g|
|Polyunsanturated Fat 24.4g|
|Cholesterol 484.8mg||149 %|
|Sodium 98182.6mg||3386 %|
|Potassium 36858.1mg||970 %|
|Total Carbohydrate 3133.8g||922 %|
|Dietary Fiber 61.3g||245 %|
|Sugars, other 3072.6g|
|Protein 173g||247 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 13990
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