Wadmalaw Sauce
- Level: Easy
- Yield: 2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 119
- Total Fat
- 4
- Saturated Fat
- 0
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 17
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 332
- Total: 2 hr 20 min (plus cooling time)
- Active: 20 min
Ingredients
2 cups ketchup
1 1/2 cups sorghum molasses
1/2 cup vegetable oil
3 tablespoons tomato paste
3 tablespoons Worcestershire sauce
2 tablespoons yellow mustard
1 tablespoon ground black pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon ground ginger
1 teaspoon paprika
Two 16-ounce cans tomato sauce
Juice of 1 lemon
One 12-ounce bottle of your favorite beer
2 cups white distilled vinegar or apple cider vinegar
Directions
- Whisk together the ketchup, molasses, oil, tomato paste, Worcestershire, mustard, black pepper, cayenne, garlic powder, ground ginger, paprika, tomato sauce and lemon juice in a large saucepan or stock pot. Slowly add vinegar and beer, whisking to prevent clumps. Cook over medium-high heat, stirring frequently, until the sauce comes to a boil. Reduce heat and let simmer, uncovered, stirring occasionally, for at least 2 hours.
- Use hot or cool to room temperature, transfer to airtight containers with lids and refrigerator for up to 1 month.