Spicy tropical barbecue sauce with rum and allspice was a state contest winner. Make this quick sauce in advance. It is best if served the next day.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients:
- 1/2 cup rum (Bacardi Superior recommended)
- 1/4 cup loose-packed dark brown sugar
- 1/2 cup orange juice concentrate
- 1 cup water
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup Dat'l Do-it brand hot sauce
- 1/4 cup lite soy sauce
- 1 Tablespoon plus 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 rounded Tablespoon fresh-grated ginger root
- 2 bay leaves
Preparation:
Combine rum and brown sugar in a nonreactive saucepan. Bring to boil and cook 3 to 5 minutes or until reduced by half.
Add orange juice concentrate, water, ketchup, vinegar, hot sauce, and soy sauce. Whisk in allspice, cinnamon, salt, ginger, and bay leaves. Bring to a boil, reduce heat and simmer 20 minutes until reduced by half.
Remove the bay leaves and strain the sauce. Allow to cool to room temperature. Best after 12 hours.
Yield: 2-1/4 cups
Recipe Source: David Israel, Winner of Ninth Annual Great Florida Barbecue Sauce Search
Reprinted with permission.
Add orange juice concentrate, water, ketchup, vinegar, hot sauce, and soy sauce. Whisk in allspice, cinnamon, salt, ginger, and bay leaves. Bring to a boil, reduce heat and simmer 20 minutes until reduced by half.
Remove the bay leaves and strain the sauce. Allow to cool to room temperature. Best after 12 hours.
Yield: 2-1/4 cups
Recipe Source: David Israel, Winner of Ninth Annual Great Florida Barbecue Sauce Search
Reprinted with permission.
