Smoked Balsamic Honey BBQ Sauce

I have this deep fascination with making ingredients from scratch.

What’s the big mystery? Things didn’t start off in bottles on grocery store shelves. Someone, a long time ago, used to make these ingredients for their families. So, why can’t I? My first foray into making condiments is a BBQ Sauce recipe. Admittedly, I used store bought organic ketchup and organic mustard in the recipe. But, it’s a start, right? After all, Rome wasn’t built in a day. Neither will my condiment collection be.

Another catalyst for my foray into condiment creation is the book Salt, Sugar, Fat: How the Food Giants Hooked Us by Michael Moss.

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Half of my friends already think I’m a bit of an extremist when it comes to my commitment to organic, local, and sustainable foods. After reading Michael Moss’s book, however, I’m about to become even more extreme. I don’t want to buy anything that comes in a box or package ever again, unless it comes from a reputable company who’s beliefs align with my own. I highly recommend everyone read this book. Consider yourself warned, though. It will change the way you see food forever.

On that note… I made BBQ Sauce!!! GF Guy was home for a few days so I pulled out all the stops and made one of his favorite dishes, Pulled Pork! I used my old stand-by recipe, but this time made my own BBQ Sauce. Next time, I will make my own ketchup and mustard first. 😉

Smoked Balsamic Honey BBQ Sauce

generously adapted from this recipe on Simply Scratch

(Gluten Free, Dairy Free)

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Ingredients:

  • 1 cup Organic Ketchup
  • 1/2 cup Aged Balsamic Vinegar
  • 1/2 cup Cinnamon Pear Balsamic Vinegar
  • 1/4 cup Organic Brown Sugar
  • 1/4 cup Organic Honey
  • 1 Tblsp Organic Yellow Mustard
  • 1 Tblsp Bragg’s Liquid Aminos
  • 1 clove Garlic, finely minced
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • pinch Cayenne Pepper
  • 1/4 tsp Liquid Smoke

Directions:

  1. Place all ingredients in a medium saucepan over medium heat and bring to a simmer.
  2. Reduce heat to low and allow to reduce for 20 minutes.
  3. Cool completely before storing in the refrigerator.
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