Per serving: 56 calories; 2 g fat; 1 g saturated fat; no cholesterol; no protein; 10 g carbohydrate; 8 g sugar; no fiber; 154 mg sodium; 14 mg calcium
Recipe by Jack McDavid, via Food Network
North Carolina Barbecue Sauce
Yield: 12 servings (11/2 cups)
2 cups apple cider vinegar
2 tablespoons dark brown sugar
1 tablespoon ketchup
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper
1 teaspoon black pepper
1 teaspoon salt
Place all ingredients in a pan over medium-high heat. Bring to a boil and whisk until sugar and salt are completely dissolved. Cool to room temperature before refrigerating. Shake or stir before serving. This sauce is best if refrigerated at least one day before serving. Use with pulled pork or chicken.
Per serving: 17 calories; no fat; no saturated fat; no cholesterol; no protein; 3 g carbohydrate; 2 g sugar; no fiber; 210 mg sodium; 6 mg calcium
Recipe from aforkstale.com
Apple-Bourbon Barbecue Sauce
Yield: 16 servings (2 cups)
1 tablespoon oil
1/2 sweet onion, chopped
1 cup ketchup
1 tablespoon mustard
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
2 tablespoons maple syrup
3 tablespoons bourbon
1/2 tablespoon Worcestershire sauce
1/2 teaspoon cinnamon
1/4 teaspoon red pepper flakes, optional
1 large apple
Zest from 1 lemon
Put oil into a medium pot over medium-high heat; when hot, add onion and cook 3 minutes, stirring frequently. Stir in ketchup, mustard, vinegar, brown sugar, maple syrup, bourbon, Worcestershire sauce, cinnamon and optional crushed pepper. Bring to a low simmer and cook gently for 5 minutes.