1. Combine all of the ingredients in a medium saucepan over high heat, and whisk until smooth.
2. Bring sauce to a boil, then reduce heat and simmer uncovered for 30 to 40 minutes or until sauce has thickened.
Makes 1-1/2 cups.
This sauce may be used at the table or during the last 5 to 10 minutes of cooking if the heat on the pit is low.
I took a recipe out of a book and used it exactly, but where it said to add Molasses I went with Brer Rabbit Blackstrap Molasses. The result is dark and dominated by the blackstrap. This is a very tiny recipe and really needs to simmer longer if you want any thickness at all from it. However, it may be too "blackstrap" if you thicken it for long. This is some very good sauce if you use it in the right places. I like it as a finishing or dipping sauce, but mostly as a finishing sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Cup (666g)|
|Recipe Makes: 1.5|
|Calories from Fat: 6 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 1867.6mg||64 %|
|Potassium 1517.1mg||40 %|
|Total Carbohydrate 215.1g||63 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 213.9g|
|Protein 3.5g||5 %|
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: 890
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.