Ingredients for Zinfandel Barbecue Sauce
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup finely chopped shallots
- 2 cloves garlic, minced
- Zinfandel
- 1 cup ketchup
- 1/4 cup packed brown sugar
- 2 tablespoons honey
- 1 teaspoon liquid smoke
- Salt And Pepper
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How to Make Zinfandel Barbecue Sauce
- Melt 4 tablespoons of unsalted butter in a heavy saucepan over medium heat.
- Add 1/2 cup finely chopped shallots and 2 minced cloves of garlic. Cook, stirring occasionally, until shallots are softened and just beginning to brown (about 3-4 minutes).
- Pour in 1 cup of Zinfandel wine (reserving 2 tablespoons) and bring to a boil.
- Let the mixture boil until reduced by half to about 1/2 cup (about 8-10 minutes).
- Reduce the heat to low. Stir in 1 cup ketchup, 1/4 cup packed brown sugar, 2 tablespoons honey, and 1 teaspoon liquid smoke.
- Season generously with salt and black pepper to taste.
- Simmer gently for 6-10 minutes, or until the sauce has thickened to your desired consistency. Stir in the remaining 2 tablespoons of Zinfandel wine during the last 4 minutes of simmering.
- Remove from heat and let cool slightly before serving. Serve warm.
- Store leftover sauce in an airtight container in the refrigerator for up to several weeks.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
104g
Fat
9g
Carbs
10g
