Maple Whisky Barbecue Sauce

Why pick up store-bought barbecue sauces when you can just as easily make your own at home? Here is one that you can brush onto food while grilling or use as a dip for grilled meats and vegetables. Use 1 cup (250 mL) sauce for 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2003

Ingredients

• 1 can (14 oz/398 ml) tomato sauce
• 1 can (5-1/2 oz/156 ml) tomato paste
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/2 cup cider vinegar
• 1/3 cup packed brown sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/3 cup whisky or apple juice
• 1/4 cup maple syrup
• 1/4 cup grainy mustard
• 1 tsp Worcestershire sauce
• 1 pinch cinnamon

Preparation

In saucepan, combine tomato sauce, tomato paste, onion, garlic, vinegar, brown sugar, salt, pepper, whisky, maple syrup, mustard, Worcestershire sauce and cinnamon.
Bring sauce to boil. Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by one-third, about 1 hour. Let cool. Pour into blender; pur?until smooth. (Make-ahead: Refrigerate in airtight container for up to 1 month.)