During a recent visit Peculiar Mike pondered making a Q sauce based on his outta site home made apple butter. We had the time and the kitchen, but non of the wunnerful apple butter. Well, you'll never guess what showed up on my doorstep last night from the mailman, 2 qts. of the delicious stuff.
Aftersampling about half a jar with a spoon to make sure it was good stuff
, I went to work in the laborotory and came up with what IMHO is some of the best sauce I've ever tasted. Here's the recipe, but let me caution anyone who tries, the apple butter isn't what you get in the store. If you want to sub in store bought stuff, you'll nee to sweeten if and add some cinnamon.
So without further ado:
1C Apple Butter
1 1/2C Ketchup
3/4C Vinegar
1/4C dehydrated onion flakes (would equal about 1C freshminced)
1/4C Yellow Mustard
1 1/2tsp Coarse Ground Black Pepper
1/2C h2o
2Tbs Tamari Soy Sauce
1Tbs L&PWS
1/2tsp Wright's Liquid Smoke
3 Tbs butter (not margarine)
1 1/2oz Brandy
Combine all but the butter, liq. smoke and brandy and simmer 30 minutes, stirring frequently. Be careful, with all the fruit sugar, it wants to scorch easily.
Stir in butter liquid smoke and brandy and allow to steep off the heat for 1 hour. It's good fresh off the stove, but the flavors mature after sitting awhile.
I hope a few of you give it a try and can make use of the recipe.
Tim
You ca
Aftersampling about half a jar with a spoon to make sure it was good stuff
So without further ado:
1C Apple Butter
1 1/2C Ketchup
3/4C Vinegar
1/4C dehydrated onion flakes (would equal about 1C freshminced)
1/4C Yellow Mustard
1 1/2tsp Coarse Ground Black Pepper
1/2C h2o
2Tbs Tamari Soy Sauce
1Tbs L&PWS
1/2tsp Wright's Liquid Smoke
3 Tbs butter (not margarine)
1 1/2oz Brandy
Combine all but the butter, liq. smoke and brandy and simmer 30 minutes, stirring frequently. Be careful, with all the fruit sugar, it wants to scorch easily.
Stir in butter liquid smoke and brandy and allow to steep off the heat for 1 hour. It's good fresh off the stove, but the flavors mature after sitting awhile.
I hope a few of you give it a try and can make use of the recipe.
Tim
You ca