Wild Elderberry Barbecue Sauce
This tangy, spicy sauce with a touch of smoke and notes of blackfruit will only add to the finger-licking-ness of any BBQ.
Makes 2 cups
- ½ cup tomato ketsup
- ½ cup cider vinegar
- ½ cup (1 jar) Wine Forest Elderberry Jelly
- 2 Tablespoons Worcestershire Sauce
- 2 teaspoons Dijon Mustard
- 2 teaspoons sweet smoked paprika (Pimentón Dulce)
- 2 teaspoons hot smoked paprika (Pimentón Picante)
- 1 teaspoon ground ginger
- 2 clove garlic, finely minced
- 1 lemon, ends cut off 1 inch thick, seeded
- Combine ingredients in a non-reactive sauce pan. Over a medium flame, bring the sauce to a simmer and cook, stirring often until the ingredients have merged and the sauce begins to thicken, about 12 minutes.
- Apply the sauce to the grilled meat with a natural bristle culinary brush during the last five minutes of cooking being sure not to let the BBQ sauce char. The lemon ends can stay in the sauce and continue to lend to the flavor.
The sauce can be made ahead of time and kept covered in the refrigerator for up to two weeks.