Ingredients
-
1 cup brown sugar
-
1/2 cup butter
-
1/4 cup water
-
15 ounces tomato sauce
-
1 tablespoon Worcestershire sauce
-
1 tablespoon red wine vinegar
-
1 tablespoon garlic powder
-
1 teaspoon onion powder
-
1/2 teaspoon cayenne
-
1/2 teaspoon cumin
-
1/4 teaspoon oregano
-
1/4 teaspoon crushed red pepper flakes
-
1/4 teaspoon ground dry mustard
-
1 pinch salt
Instructions
- in a medium sauce pan over medium heat mix butter, brown sugar and water. Bring to a boil stirring frequently. Boil to 250* not quite hard ball stage.
- reduce heat to a simmer and add tomato sauce. The sugar mixture may seize depending on the temperature of the tomato sauce. That's fine, just stir until the sugar mixture dissolves.
- add the rest of the ingredients and let simmer 10-20min stirring occasionally. Flavors will develop as it sits.
- If you want a thicker sauce cook the butter and sugar longer, but keep a close eye on it so it doesn't burn. It'll thicken up in the fridge.
- Refrigerate till ready to use, will keep several weeks in the fridge.
- I usually make large batches of this and can it.
- Serving size is 2 tbls and this makes approximately 2 pints. or 4 cups.