Here’s the beauty – barbecue sauce freezes remarkably well. I doubled this batch, froze it in 1 cup increments in freezer ziploc bags and have been able to pull it out for use in all sorts of delicious applications. The flavors of this sauce are exactly what we’ve been looking for and while I may continue to make, say, 50 more chocolate chip cookie recipes before the end of the world, barbecue sauce is one of those things where once I’ve found it, I’ve found it. Thanks, Liz! You’ve saved us from a lot of future pain and agony over too-sweet, too-vinegary, too-watery, too-tomatoey barbecue sauces.
Yield: Makes about 7 cups of barbecue sauce
In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings. Bring to a boil then reduce the heat to low and simmer for at least 20 minutes, stirring occasionally. The sauce will thicken as it simmers (and then as it cools). I try to plan ahead and simmer for at least an hour. Use the sauce to brush onto meats the last ten minutes of grilling or for any other recipe where barbecue sauce is used.
Once cooled, the sauce can be frozen. Thaw in the refrigerator and use as needed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1740g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 223 (11%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 61.1mg||19 %|
|Sodium 10264.9mg||354 %|
|Potassium 7950.1mg||209 %|
|Total Carbohydrate 442.9g||130 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 433.4g|
|Protein 8.2g||12 %|
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: 2029
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