Publisher Photo
Publisher Photo
"Unlike many barbecue sauces, this recipe doesn't use ketchup, which typically contains sugar," says Debbie Purdue of Westland, Michigan. "The savory sauce, made with sugar-free maple-flavored syrup, gives unbelievable flavor to pork, chicken and spareribs. You won't miss the sugar at all.
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.

Ingredients

  • 2 cups water
  • 1 can (8 ounces) tomato sauce
  • 1 large onion, chopped
  • 1/4 cup balsamic vinegar
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon chili powder
  • 2 teaspoons paprika
  • 1 teaspoon ground mustard
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/2 cup sugar-free maple-flavored syrup

Directions

In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until the onion is tender. Stir in the syrup; cook until heated through. Store in an airtight container in the refrigerator for up to 3 weeks. Stir before using. Yield: 3-1/2 cups.
Originally published as Maple Barbecue Sauce in Light & Tasty December/January 2005, p22

Nutritional Facts

1/4 cup: 23 calories, 0 fat (0 saturated fat), 0 cholesterol, 185mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

  • 2 cups water
  • 1 can (8 ounces) tomato sauce
  • 1 large onion, chopped
  • 1/4 cup balsamic vinegar
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon chili powder
  • 2 teaspoons paprika
  • 1 teaspoon ground mustard
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/2 cup sugar-free maple-flavored syrup
  1. In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until the onion is tender. Stir in the syrup; cook until heated through. Store in an airtight container in the refrigerator for up to 3 weeks. Stir before using. Yield: 3-1/2 cups.
Originally published as Maple Barbecue Sauce in Light & Tasty December/January 2005, p22

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