K&M Balsamic Barbecue Sauce
It is amazing what you can do early in the morning!
I went to bed early last night, and at 3 a.m. I was wide awake. Now, the rest of the house was sound asleep, so watching TV was out. You can only surf so much Internet, so what to do? CREATE!!
I have been looking long and far for a good barbecue sauce. I love many of them, but they also have lots of strange added ingredients and oil. None of which is acceptable to me. So I decided to plant myself in the kitchen, open all the cupboards and see what I could do. Well, the cooking gods were on my side today, and I created an amazing sauce. I was very strict writing all the ingredients down and then made the magic happen.
I decided to call it KM Balsamic Barbecue Sauce. K&M for my kids first names and the star of this sauce is reduced balsamic vinegar syrup. (If you have not made reduced balsamic vinegar syrup, it goes like this: 3 cups good balsamic vinegar. Place in good, heavy bottom pan over medium heat and let it come to a simmer. Let it go until it reduces to 1/2 cup. It will be a thick syrup and is amazing in dressings, or over strawberries. Also amazing on brazed veggies) But for today, it was the star of my barbecue sauce.
I placed all the ingredients in a large bowl, then transferred them to a heavy bottom pan.
So here are the ingredients. Just put them in as they are listed. There is not order, because it all goes in at that same time. (now I know that many of you will look at the sugars and such in this recipe, but keep in mind you are not eating it all at one time. It is meant as a condiment, not to drink :)
1/2 c balsamic reduction syrup
1/3 c brown sugar OR brown coconut sugar
1/3 c low sodium/sugar free ketchup (or regular if that is all you have)
2T maple syrup
1 15oz. can of organic tomato sauce
1 6oz. can of organic tomato paste
2 chopped up, seeded medjool dates. (just try and cut small)
1 T onion powder
1/2 T garlic powder
1 1/2 T stone ground Dijon (if you don't have stone ground, regular will do)
1/2 tsp. liquid smoke
1 tsp. low sodium soy sauce
1/2 tsp. smoky paprika
1/2 tsp. white pepper
Combine all the above and mix well with a whisk. Place into a medium sized, heavy bottom sauce pan with a lid. Place over medium heat until it starts to bubble a little. Stir good and reduce the heat to low. Cover and let cook for 1 hour. Check on it ever 5-10 minutes and stir good, making sure to scrape the bottom. You don't want this to burn. Also, mine popped a lot, so the lid was covered. So scrape that down too.
After 1 hour, remove from heat and allow to cool for 10 minutes with the lid off. Then you want to strain through a fine mesh strainer. I used a rubber spatula to push it through.
You will be left with a smooth and amazing barbecue sauce. It will keep in the fridge for a good week or so. Use for barbecue portobello sliders or for barbecued tofu! I put mine in a squeeze bottle!!! ENJOY!