| 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
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