| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 1/4 | c | Ketchup |
| 1 | c | Vinegar |
| 1/4 | c | Apple juice |
| 1/4 | c | Brown sugar |
| 1/4 | c | Honey |
| 1/3 | c | Oil or unsalted margarine |
| 3 | Cloves garlic; finely minced | |
| 2 | ts | Salt; or to taste |
| Pepper; to taste |
INSTRUCTIONS
BBQ Sauces are not difficult to make but many take ingredients that may not be available "kosher-for-Passover". This simple one is a classic and fine to use all time of the year - it also calls for Passover pantry-available ingredients - nothing exotic. It is also cost efficient compared to commercial bbq sauce. Cook ingredients over low heat, in a medium saucepan, about 30 minutes. Sauce will thicken. Chill and use as a basting sauce or marinade for chicken or beef. One method I like (and so do kids) is to make slits in your chicken pieces and squirt lemon juice and a touch of coarse kosher salt. Then smear with the bbq sauce. Bake, 375 about 40-50 minutes. For chicken filets, marinate and broil (not too close to heat). Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 19, 1998
A Message from our Provider:
“There’s a limit to God’s patience”