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Sauce: North Country Basting Sauce

Source of Recipe

From "Maple Syrup Cookbook" by Ken Haedrich


Recipe Introduction

"Though not faithful to any particular school of thought on barbecue sauce, I can tell you that this barbecue sauce is versatile, spicy, and no slouch in the flavor department. It's tops on barbecued or broiled chicken."

List of Ingredients

â—¦ 1 cup ketchup
â—¦ â…” cup apple cider vinegar
â—¦ ½ cup vegetable oil
â—¦ ½ cup pure maple syrup
â—¦ 1 tablespoon Worcestershire sauce
â—¦ 1 tablespoon Dijon mustard
â—¦ ½ teaspoon chili powder
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon cayenne pepper


Recipe

Bring the ketchup, vinegar, oil, maple syrup, Worcestershire, mustard, chili powder, salt, and cayenne to a boil in a small saucepan over medium heat, stirring occasionally. Decrease the heat and cook gently for 10 minutes, stirring from time to time.

Let cool, then store in a covered jar in the refrigerator, where it will keep for at least 4 weeks.

Makes about 3 cups