Reduced-Sugar Tangy Barbecue Sauce Recipe

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Reduced-Sugar Tangy Barbecue Sauce Recipe

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This is a delicious staple to have on hand during the summer grilling season. A speedy alternative to bottled sauce, it can be brushed on chicken, ribs, pork or even turkey. —Lynn Sawyer, Two Rivers, Wisconsin
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Cook: 50 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Cook: 50 min.

Ingredients

  • 1 large onion, finely chopped
  • 1 tablespoon canola oil
  • 1-1/2 cups reduced-sugar ketchup
  • 1 cup cider vinegar
  • 3/4 cup water
  • 3/4 cup sugar-free maple-flavored syrup
  • 4-1/2 teaspoons Worcestershire sauce
  • Sugar substitute equivalent to 1 tablespoon sugar
  • 2 teaspoons reduced-sodium beef bouillon granules
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce

Directions

In a large nonstick saucepan, saute onion in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until sauce is thickened and reduced to 2-1/2 cups. Yield: 2-1/2 cups.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Reduced-Sugar Tangy Barbecue Sauce in Healthy Cooking June/July 2012, p14

Nutritional Facts

2 tablespoons: 25 calories, 1g fat (0 saturated fat), 0 cholesterol, 263mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 0 protein.

  • 1 large onion, finely chopped
  • 1 tablespoon canola oil
  • 1-1/2 cups reduced-sugar ketchup
  • 1 cup cider vinegar
  • 3/4 cup water
  • 3/4 cup sugar-free maple-flavored syrup
  • 4-1/2 teaspoons Worcestershire sauce
  • Sugar substitute equivalent to 1 tablespoon sugar
  • 2 teaspoons reduced-sodium beef bouillon granules
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  1. In a large nonstick saucepan, saute onion in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until sauce is thickened and reduced to 2-1/2 cups. Yield: 2-1/2 cups.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Reduced-Sugar Tangy Barbecue Sauce in Healthy Cooking June/July 2012, p14

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