A recipe for you (and you!)
I'll be making some apple butter BBQ sauce, because I've got mad apple butter. I found this recipe, originally from Smuckers. Feel free to enjoy this recipe brought from my kitchen, to yours.
1 cup smucker's cider apple butter (or your own)
1/2 cup ketchup
1 tablespoon prepared mustard
1 teaspoon worcestershire sauce
3 teaspoons liquid smoke
1/2 teaspoon red peppers
1/2 teaspoon coarse kosher salt
1/2 teaspoon fresh ground pepper
1 cup finely chopped onions
1 teaspoon apple cider vinegar
1/2 teaspoon minced garlic
1/2 cup firmly packed brown sugar
1/2 teaspoon paprika
1. Add everything together. Well, that's where their recipe ends. I think that's silly. So, let's continue.
2. Sauté the onion in a frying pan with a little bit of olive oil, medium heat. Cook till translucent.
3. Add the garlic, cook for about a minute.
4. Put everything into a sauce pot on medium heat, stir everything together.
5. Before a boil begins, drop the heat to low and simmer for 15-20 min., stirring frequently.
6. Take it off heat, let it cool for 30 minute (unless you're canning, of course).
7. Store it however you wish. It should keep in the fridge for 30 days, in a freezer for longer, or just can it.
-j
1 cup smucker's cider apple butter (or your own)
1/2 cup ketchup
1 tablespoon prepared mustard
1 teaspoon worcestershire sauce
3 teaspoons liquid smoke
1/2 teaspoon red peppers
1/2 teaspoon coarse kosher salt
1/2 teaspoon fresh ground pepper
1 cup finely chopped onions
1 teaspoon apple cider vinegar
1/2 teaspoon minced garlic
1/2 cup firmly packed brown sugar
1/2 teaspoon paprika
1. Add everything together. Well, that's where their recipe ends. I think that's silly. So, let's continue.
2. Sauté the onion in a frying pan with a little bit of olive oil, medium heat. Cook till translucent.
3. Add the garlic, cook for about a minute.
4. Put everything into a sauce pot on medium heat, stir everything together.
5. Before a boil begins, drop the heat to low and simmer for 15-20 min., stirring frequently.
6. Take it off heat, let it cool for 30 minute (unless you're canning, of course).
7. Store it however you wish. It should keep in the fridge for 30 days, in a freezer for longer, or just can it.
-j