Sweet and Tangy BBQ Sauce

Does everyone remember the guess the recipe contest from...just about forever ago? It was so long ago that some of you may not even remember that it happened, or at least thought I completely forgot about it, and wasn't going to ever publish the recipe..wrong! The recipe was BBQ sauce, and here it is. It's a really honey of a recipe too (ha, I slay myself...it is a honey BBQ sauce..at least I think I'm funny).

Ingredients:
1 1/2 cups ketchup
1/4 cup brown sugar
1/4 cup vinegar
1/4 cup Worcestershire sauce
1/4 cup syrup (I used cherry syrup for myself, but maple syrup for my recipe winner, since she has allergic reactions to the cherry. Any flavor will probably work)
1/4 cup honey
1/4 molasses
2 TBS mustard
1/2 tsp garlic salt
1/2 tsp onion powder

This recipe is is simple one. Measure all of your ingredients into a medium sauce pan. See how pretty much everything is 1/4 cup...you can use the same measuring cup for all of those, but I suggest doing it in the right order. What is the right order? The order I wrote them in. It will make a world of difference, trust me. The ingredients will look like ketchup (and mustard)floating in brown liquid.

Appetizing, right?

Wisk all your ingredients together and it will look a lot more pleasant.

Pre-cooked Sauce.

Cook the mixture on medium heat,stirring intermittently(I love using words like intermittently)until it reaches a rolling boil.

Boiling sauce.

You can do several things with your sauce. Use it now(though it is quite a lot to use in one application), refrigerate it, or do a nifty canning trick I learned from my mom. Pour the hot contents into a pint jar(there may be a smidgen left over). Really tightly screw on a new lid, and flip the jar upside down.

Waiting to seal itself.

In about an hour, the jar will seal itself, and walla! you have canned BBQ sauce. If you do plan on using it now, the recipe is easy to half, and that would be a lot less sauce to have to deal with.

This BBQ sauce has a nice zip after it is finished...if you think it is too zippy, don't worry, just cook it longer (either by itself, or with your desired food application) and more of the vinegar will boil out. Personally, I like the zip, and tend to try to not overcook it..to each his own.

P.S. See that bottle up there? The upside down one? That is actually our contest winner, Melinda's sauce. It will be on it's way soon.