October 17, 2011

Pepper Jelly Barbecue Sauce

8 oz pepper jelly
1/4 cup white wine vinegar
1/4 cup thick Worcestershire sauce
1/4 cup chili sauce (like Heinz)
1/4 cup dark rum
1 small onion, chopped
2 cloves garlic
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
1 tablespoon butter
1 teaspoon mesquite liquid smoke
1 teaspoon ancho pepper
1/2 teaspoon allspice
sea salt
freshly ground black pepper

Pulse all ingredients in a blender until smooth. Pour into a small saucepan and simmer on the lowest setting until heated through and it reduces and thickens, about 15 minutes. Allow to cool. Keeps in the fridge about a week.
My thoughts:
When I posted my spicy hot pepper jelly recipe a few people emailed me wondering about what else they could use it for beyond sandwiches and the like. I came up with this smokey-hot-sweet sauce that was not only good on pork but made the perfect glaze for the meatloaf I made (recipe coming soon) and well, in pretty much any situation barbecue sauce is called for. I don't like most commercial barbecue sauces because they are either too sweet or ketchup-y so I end up making my own pretty much any time the sauce is needed. Luckily, it is easy to make. I blend mine together in my Vita-Mix but if you have a less robust blender, you might need to chop your onion finely before mixing; I normally just quarter it. You want a smooth sauce. And of course, if you didn't make your own pepper jelly, just sub in your favorite store or farm bought. I am sure it will be just fine.