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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Beer - it's not just for drinking any more! Ingredients:
4 ounces sweet onions, finely minced |
1 (8 ounce) can no-salt-added tomato sauce |
8 ounces guinness stout (or other stout) |
6 ounces no-salt-added ketchup |
2 tablespoons treacle (ok to substitute molasses) |
2 tablespoons prepared pub mustard (, or other mustard) |
1 tablespoon olive oil |
1 tablespoon reduced-sodium worcestershire sauce |
1 dash hot pepper sauce (i use pickapeppa, but tabasco or similar is ok) |
2 cups dry mustard |
1 cup brown sugar, firmly packed |
2 teaspoons salt |
1/2 teaspoon turmeric |
12 ounces beer or 12 ounces ale, flat |
Directions:
1. To Prepare Pub Mustard:Combine mustard, brown sugar, salt and turmeric in blender or food processor and mix well.
2. With the machine running, add beer in a slow, steady stream and blend until mixture is smooth and creamy, stopping frequently to scrape down the sides of the work bowl.
3. Transfer to jars with tight-fitting lids.
4. Store in cool, dark place.
5. Combine barbecue sauce ingredients, cover and simmer for 45 to 60 minutes.
6. Allow to cool slightly, taste and adjust spices to taste.
7. Store refrigerated in tightly covered container.
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