Maple Barbecue Sauce

Today, a quickie in all respects! Not only is this Maple Barbecue Sauce a snap to make, but since it’s late Thursday and I’ve somehow run out of time and want to get this out to you before the weekend rolls around, I’m keeping this post unusually short (cue the collective sigh of relief!)

Suffice it to say that this sweet and tangy sauce is addictively, finger-lickin’ good, comes together in just minutes, relying on a very flexible list of pantry/fridge staples and works wonders on any number of things you put on the grill.

Plain and simple, you should make it! How’s that for cutting to the chase?!!

And if you’re looking for a very, very comprehensive guide to all things grilling, check out this post from Camping Cooks. It’s guaranteed to answer all your most pressing grilling questions!

Okey-dokey, I’m coming close to exceeding my word limit, lol—have a safe weekend and eat something yummy, my friends!xoxo

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Maple Barbecue Sauce

Makes about 1 ½ cups

Prep Time: 20-30 minutes (most of this is hands-free)

Ingredients

• 1 tablespoon olive oil

• 1 small onion, very finely chopped

• 1 garlic clove, minced

• 1 teaspoon kosher salt

• Pinch of cayenne pepper

• ⅔ cup ketchup

• 4 tablespoons pure maple syrup

• ¼ cup apple cider vinegar

• 1 tablespoons whole grain or Dijon mustard

• 1 tablespoon Worcestershire sauce

• The grated zest and juice of a lime

• Black pepper to taste

The Recipe

1. In a medium saucepan, heat the oil over medium heat . Add the onion, garlic and salt and cook for 7-8 minutes, stirring often, until onion is softened. Stir in cayenne pepper, ketchup, maple syrup, vinegar, mustard, Worcestershire sauce and lime zest. Bring to a simmer and add lime juice and a pinch or two of black pepper. Taste and add more salt and pepper if needed. Now let sauce cook for another 10 minutes or so to thicken. Use immediately or let cool down and transfer to an airtight container or mason jar. Sauce keeps in the fridge for at least a week.

Enjoy!

Note: Recipe adapted from Keepers by Kathy Brennan and Caroline Campion. I tinkered with this quite a bit.