Dry Cider BBQ Sauce & Marinade
Prep time: 2 hrs | Yields: 8 cups
3 medium vidalia (sweet) onions, chopped
6 garlic cloves, minced
½ cup salted butter
1 bay leaf
24 oz Tomato paste
2 bottles Leprechaun Dry Cider
½ cup apple cider vinegar
1 Tbsp ground yellow mustard
1 Tbsp ground celery seed
1 Tbsp garlic powder
1 Tbsp smoked paprika
1 Tbsp ground cumin
2 Tbsp Maldon smoked sea salt + more to taste
1 Tsp ground cinnamon
½ cup brown sugar
¼ cup grade B maple syrup
¼ cup blackstrap molasses
¼ cup favored sriracha
¼ cup Worcestershire Sauce
In a heavy bottomed pot, melt butter with onions, bay leaf, and garlic until they begin to soften (5-10) minutes. remove Meanwhile, stage the other ingredients near the stove. Remove bay leaf before moving on.
Add the the tomato paste first, stirring together with the onions. Mixture should be hard to stir and will begin to stick to the sides of the pot––this is good. We want to create a little browning to the tomato paste. After an additional 5 minutes, add cider and cider vinegar and let sizzle for a minute before stirring to combine. Reduce heat and add ALL of the remaining ingredients. Stir as you go to prevent clumping. Cover and allow to simmer for an hour. Add more Cider if the mixture feels too thick.
After an hour, remove from heat. Transfer in batches to a high powered blender or food processor to puree. Return to a clean pot on the stove and taste test. Does it need more salt? More maple? Is the mixture too thick? Use your intuition to add ingredients to best suit the sauce and your taste.
Transfer to clean glass storage containers or commercial squeeze bottles.
Store for at least 24 hours before enjoyment. Flavors develop over time.
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