condiment Harold’s Spicy Sweet Painintheasstomake Barbecue Sauce

[Whitewookie]

This is a good general purpose BBQ sauce.  I use it for ribs, chicken, hamburgers, etc.  Its good either as a cooking sauce or at the table.  Kinda sweet and medium hot.  If you want more heat, just add more pepper of you choice. 
 
 
[SIZE=20pt]Harold’s Spicy Sweet Painintheasstomake Barbecue Sauce        [/SIZE]
 

[SIZE=12pt]2 cups ketchup [/SIZE]
[SIZE=12pt]½ cup yellow mustard[/SIZE]
[SIZE=12pt]1/4 cup molasses[/SIZE]
[SIZE=12pt]1/4 cup honey (if you have it, if not increase the syrup)[/SIZE]
[SIZE=12pt]1 cup Pirates Gold/Dale’s/Stubbs marinade[/SIZE]
[SIZE=12pt]½ cup syrup (corn syrup or any pancake syrup)[/SIZE]
[SIZE=12pt]¼  cup white vinegar[/SIZE]
[SIZE=12pt]1 cup pineapple juice[/SIZE]
[SIZE=12pt]½ cup water (IF NEEDED FOR CONSISTENCY)[/SIZE]
[SIZE=12pt]2 cups brown sugar[/SIZE]
[SIZE=12pt]1 tablespoon “Hot Magic” or Creole type seasoning[/SIZE]
[SIZE=12pt]2 tablespoons dried crushed red pepper[/SIZE]
[SIZE=12pt]2 tablespoon cayenne pepper[/SIZE]
[SIZE=12pt]1 tablespoon of my dehydrated pepper powder if available (adds a lot of heat)[/SIZE]
[SIZE=12pt]1 tablespoon crushed ginger[/SIZE]
[SIZE=12pt]2 tablespoon cinnamon [/SIZE]
[SIZE=12pt]2 teaspoons kosher salt [/SIZE]
[SIZE=large]Directions[/SIZE]
 
[SIZE=16pt]-Thoroughly mix all ingredients in a large bowl with a hand mixer.[/SIZE]
[SIZE=16pt]-Microwave on medium power for 10 minutes or until boiling, pausing to stir every 5 minutes.[/SIZE]
[SIZE=16pt]-Hot can in properly prepared canning jars and ring/seals.[/SIZE]
[SIZE=16pt]Makes about 3 quarts.[/SIZE]

 

[cool98010]

Thanks For The Recipe :3  

 

[The Hot Pepper]

-Microwave on medium power for 10 minutes or until boiling, pausing to stir every 5 minutes.
[SIZE=16pt]-Hot can in properly prepared canning jars and ring/seals.[/SIZE]

 

 

[Whitewookie]

I used to stove top it, but discovered that it works just as well in the MW and doesn't caramelize and start to burn nearly as quickly.  Noticed no difference in taste.  As for the canning... Hot jars ~250deg, seals right out of boiling water, sauce maintained ~190-200 deg. You have to work fast.  Works fine.  Jars seal within a couple of hrs as they cool.  After several batches done this way, nobody dead or complaining yet...