Whiskey Bbq Ketchup Recipes
BOURBON WHISKEY BBQ SAUCE
This is a barbecue sauce recipe using Kentucky bourbon whiskey. For best results, refrigerate for a day or two, allowing the flavors to blend.
Provided by Kevin
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 16
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
- Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 16.6 g, Fat 1.8 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 629.4 mg, Sugar 14.6 g
WHISKEY BBQ KETCHUP
Steps:
- Add all ingredients to a small saucepan over medium heat and whisk to combine.
- Cook until bubbly - about 5 minutes. Then reduce heat to low and continue cooking for 15 more minutes to allow the flavors to develop.
- Taste and adjust seasonings as needed, adding more whiskey for a more boozy flavor, brown sugar for added sweetness, vinegar for more tang, and liquid smoke extra smokiness.
- Transfer to a jar and let cool before putting lid on. Will keep in the fridge for at least 2-3 weeks (probably longer).
- Perfect with our Crispy Baked Matchstick Garlic Fries!
Nutrition Facts : ServingSize 1 two-Tbsp serving, Calories 24 kcal, Carbohydrate 4.6 g, Protein 0.5 g, Fat 0.1 g, Sodium 196 mg, Fiber 0.5 g, Sugar 4 g
BOURBON KETCHUP
Categories Sauce Tomato Vegetarian Wheat/Gluten-Free Vegan Simmer
Yield 2 cups
Number Of Ingredients 13
Steps:
- Heat a large enough pot with just enough oil to coat the bottom. When hot, add in the onions, garlic, and jalapenos. Saute over med-high heat for about 5 minutes, until onions are translucent. Garlic should NOT burn. Add the bourbon. Cook, stirring frequently, until most of the liquid has evaporated. Add the chili powder, paprika, cinnamon, and tomato paste. Stir until incorporated. Add brown sugar, apple cider vinegar. Cook for another couple of minutes until bubbly and sugar has liquified. Add the canned tomatoes (that you have pureed/blended). Bring to a boil, then simmer for an hour uncovered, stirring frequently, until very, very thick. Let ketchup cook, blend, then pass through a strainer or ricer into a bowl. It should be a very smooth ketchup.
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