Zinfandel BBQ Sauce
Source of Recipe
BBQ USA cookbook
List of Ingredients
3 tablespoons butter
3 to 5 shallots, minced (for 3/4 cup)
2 cloves garlic, minced
1 1/2 cups zinfandel
3/4 cup ketchup
2 tablespoons brown sugar (or more to taste)
2 tablespoons honey
1 teaspoon liquid smoke flavoring
coarse salt and ground black pepper Recipe
Melt the butter in a heavy nonreactive saucepan over medium heat. Add the shallots and garlic and cook until just beginning to brown, 3-4 minutes, stirring with a wooden spoon. Add all but 2 tbl. of the wine and bring to a boil over high heat. Let the mixture boil until reduced to about 1/3 cup, 8-12 minutes.
Reduce the heat to medium and stir in the ketcup, brown sugar, honey and liquid smoke. Season with salt and pepper to taste. Let the sauce simmer gently until thick and richly flavored, 6-10 minutes, adding the remaining 2 tbl. of wine after about 4 minutes. Taste for seasoning, adding more brown sugar, salt and or peper as needed. Can serve warm or at room temp. It will keep in the fridge covered for several weeks. Makes about 1 1/4 cups.
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