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
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.
