Talmadge Farm Barbecue Sauce

Recipe Ingredients

1 cup	237ml	Cider or red wine vinegar
1 tablespoon	15ml	Ginger - fresh grated
2 tablespoons	30ml	Dry mustard
1 1/4 cups	296ml	Catsup
5 tablespoons	75ml	Worcestershire sauce
1		Garlic - minced or (up to taste)
1 cup	160g / 5.6oz	Brown sugar - light
1		Lemon - thinly sliced - seeded
3 tablespoons	45ml	Butter unsalted

Recipe Instructions

Combine the vinegar, grated ginger, mustard, ketchup, Worcestershire, garlic, brown sugar, and lemon slices in a stainless steel or enamel saucepan. Bring to a boil, reduce the heat, and simmer 15 minutes.

Add the butter, and simmer 2 minutes longer. Stir in the salt and lemon juice. Set the sauce aside to ripen for several hours or overnight.

Then strain, and sore in a cover jar in the refrigerator.

This will keep for several weeks, but it doesn't freeze well

Source:
Todd Wilbur

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