Honey-Ginger Barbecue Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 1/4 cups
- 1 teaspoon salt
- 1/2 cup ketchup
- 1 1/2 cups apple cider vinegar
- 4 large garlic cloves, minced
- 2 tablespoons minced peeled ginger
- Carbohydrate 74 g(25%)
- Fat 0 g(0%)
- Fiber 1 g(2%)
- Protein 1 g(3%)
- Saturated Fat 0 g(0%)
- Sodium 652 mg(27%)
- Calories 301
Preparation Stir together all sauce ingredients in a 2- to 2 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1 1/4 cups, 25 to 30 minutes. (Stir frequently toward end of cooking to prevent sticking.) Cooks' notes:•Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding. •If making the shrimp and the corn, double the recipe for the sauce and cook it until it is reduced to 2 1/2 cups.
Preparation Stir together all sauce ingredients in a 2- to 2 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1 1/4 cups, 25 to 30 minutes. (Stir frequently toward end of cooking to prevent sticking.) Cooks' notes:•Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding. •If making the shrimp and the corn, double the recipe for the sauce and cook it until it is reduced to 2 1/2 cups.
