BARBECUE SAUCE -PRINCE EDWARD HOTEL MOONSHINE

By tunes

Ingredients

• 4 cups (1 L) ketchup
• 1 cup (250 ml) Strait Shine or rye whiskey or vodka
• 1/2 cup (125 ml) fancy molasses
• 1 Tbsp. (15 ml) Dijon mustard
• 2 tsp. (10 ml) Worcestershire sauce
• 1 tsp. (5 ml) hot pepper sauce
• Half large red onion, chopped
• 4 tsp. (20 ml) diced fresh ginger
• 4 large cloves garlic, minced
• 2 tsp. (10 ml) diced jalapeno pepper
• Rind and juice from 1 lime
• Salt and pepper

Details

Servings 6

Preparation

Step 1

In food processor, whirl together ketchup, Shine (or rye whiskey), molasses, mustard, Worcestershire sauce, hot pepper sauce, onion, ginger, garlic, jalapeno, lime rind and juice for 30 seconds. Scrape down sides of bowl; whirl until smooth, about 30 seconds.

Transfer to high-sided saucepan; heat over medium-low heat, stirring, until sauce darkens, about 20 minutes.

Season with salt and pepper to taste.

Make-ahead: Refrigerate in airtight containers for up to 2 weeks, or freeze for up to 1 month.