Norman’s Aunt Ginny amassed a large recipe collection that I was very happy to receive a few years ago. In that collection I found a whole new world of dishes, many of international origin that tickled the taste buds and pleased the guests. I recently spent a few days carefully reading through the box of typed index cards, and came across this barbeque sauce.
Because of the unusual combination of ingredients, I decided that it was time to add this ‘new trick’ to my culinary bag.I was not sold that we would enjoy such a pungent sauce when I made it the first time. We have always preferred a sweeter tasting barbeque sauce to baste meats. Additionally, there were no definitive quantities for some of the ingredients (i.e. 1-1/2 cans) so it became a “taste as you go” experiment.The recipe makes about a quart of sauce so there is plenty if you are feeding the multitudes, or an ample amount left for later. It also can be thinned if you prefer by using the larger quantities of tomato juice and beer. Regardless, this is a sauce that refrigerates well. It would also make a nice hostess gift.
SPECIAL BARBEQUE SAUCE makes 1 quart
1 medium onion, diced
2 cloves garlic, crushed
1 stick butter
9 - 12 oz. tomato juice
8 oz. tomato paste
1 c. apple cider vinegar
2 lemons, thinly slicedgrated
zest of one lemon
5 dashes Tabasco sauce
12 - 16 oz. beer
½ c. Worcestershire sauce
Dash cayenne pepper
Melt butter in a large saucepan. Add onion and garlic, sauté until clear over medium heat. Add all remaining ingredients, reduce to a simmer, cover, and cook 2-3 hours.
Stir periodically, taste while simmering. Add salt and pepper as desired. Sauce will thicken while it cooks so you may need to increase the liquids (tomato juice and beer) if it gets too thick.
Remove lemon slices at the end of the cooking period.
