Ingredients for Copper River Barbeque Sauce
- 1 medium onion
- 2 stalks celery
- Canola Oil
- 1/4 cup brown sugar
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- Prepared Yellow Mustard
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon Tabasco sauce (optional)
- 2 tablespoons peanut oil
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (or to taste)
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How to Make Copper River Barbeque Sauce
- Finely chop 1 medium onion and 2 celery stalks. Sauté in 2 tablespoons of peanut oil in a medium skillet over medium heat until translucent (about 5-7 minutes).
- Add 1 cup ketchup, ½ cup apple cider vinegar, ¼ cup brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper (or to taste), and a pinch of salt and black pepper. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 1-2 hours, stirring occasionally. The longer it simmers, the richer the flavor will become.
- Remove from heat and let cool completely before storing in an airtight container in the refrigerator for at least 2 hours (or up to 5 days) to allow the flavors to meld. Baste generously onto your fish during grilling over indirect heat.
Nutrition Information (Approximate per serving)
Sodium
169 g
Sugar
416g
Fat
13g
Carbs
38g
