Passover master barbecue sauce

Yield: 1 Servings

Measure Ingredient
1¼ cup Ketchup
1 cup Vinegar
¼ cup Apple juice
¼ cup Brown sugar
¼ cup Honey
⅓ cup Oil or unsalted margarine
3 \N Cloves garlic; finely minced
2 teaspoons Salt; or to taste
\N \N Pepper; to taste

BBQ Sauces are not difficult to make but many take ingredients that may not be available "kosher-for-Passover". This simple one is a classic and fine to use all time of the year - it also calls for Passover pantry-available ingredients - nothing exotic. It is also cost efficient compared to commercial bbq sauce.

Cook ingredients over low heat, in a medium saucepan, about 30 minutes.

Sauce will thicken. Chill and use as a basting sauce or marinade for chicken or beef.

One method I like (and so do kids) is to make slits in your chicken pieces and squirt lemon juice and a touch of coarse kosher salt. Then smear with the bbq sauce. Bake, 375 about 40-50 minutes.

For chicken filets, marinate and broil (not too close to heat).

Posted to JEWISH-FOOD digest by BNLImp@... on Feb 19, 1998

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