Cherry Barbecue Sauce
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
medium |
shallot -- minced fine |
|
1 |
large |
clove garlic -- minced fine |
|
1 |
tablespoon |
unsalted butter |
|
6 |
ounces |
no salt added tomato paste |
|
8 |
ounces |
no salt added tomato sauce |
|
2 |
tablespoons |
molasses |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1 |
tablespoon |
Dijon mustard |
|
1 |
tablespoon |
low sodium Worcestershire sauce |
|
12 |
ounces |
cherry cola or cherry Dr. Pepper |
|
2 |
tablespoons |
red wine vinegar |
|
1 |
tablespoon |
dark brown sugar -- packed |
|
1 |
tablespoon |
low sodium soy sauce |
|
1/4 |
teaspoon |
paprika |
|
2 |
tablespoons |
low sodium catsup |
|
1/4 |
teaspoon |
Tiger Sauce or other chili sauce |
| Melt the butter in medium saucepan. Add shallot and cook until softened. Add garlic and cook for 30 seconds. Add tomato paste and cook for one minute. Add remaining ingredients and heat until boiling stirring frequently. Reduce heat and simmer for 45 minutes. Store in jar with lid in refrigerator. Serving Size: 16 |
| Per Serving : 45 Calories; 1g Fat (15.5% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 115mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates. |