In saucepan over medium heat, whisk all ingredients together. Bring to simmer, then lower the heat to just maintain a gentle simmer. Cook until thickened and reduced by half, about 20 minutes. Makes about 2 quarts. I like to use mason jars to store my sauce. This will keep for a few months in the fridge. source Pigskinbarbeque.com
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 6 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 151.5mg||5 %|
|Potassium 844.9mg||22 %|
|Total Carbohydrate 36.9g||11 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 34.1g|
|Protein 3.9g||6 %|
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Calories per serving: 157
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