Found a recipe over on vindulge.com but it needed some help. Using Pinot Noir was not going to cut it and the other ingredients also required adjusting. After toying around I'm pretty satisfied with the final results. Hope you might like to try it. There are others in my sig below.
BBQ Sauce #5: Cab-Salute
INGREDIENTS
1/2 cup ketchup
1/4 cup molasses
1/2 tb dijon mustard
1/2 tb Worcestershire
1/2 tb apple cider vinegar
1 tb brown sugar
1/2 tb chili powder
1/8 teaspoon cayenne peper
1 teaspoon dry mustard
1 cup Cabernet Sauvignon
3/4 tsp shallot dried flakes
1/4 tsp garlic powder
1/8 tsp cumin <-max
You can substitute with:
1/2 tablespoon extra virgin olive oil
1/4 cup diced shallots, (approx 1 shallot)
1 peeled garlic clove, finely diced
Pour wine into the saucepan and reduce in half, approx. 15 min on high heat. Once reduced, add the remaining ingredients, stir until all have been dissolved. Bring to a boil for 2 minutes then reduce to a low simmer for 10 minutes stirring occasionally. If it gets to thick at the end just dilute with some more cabernet.
Remove and let cool then place in a container.
BBQ Sauce #5: Cab-Salute
INGREDIENTS
1/2 cup ketchup
1/4 cup molasses
1/2 tb dijon mustard
1/2 tb Worcestershire
1/2 tb apple cider vinegar
1 tb brown sugar
1/2 tb chili powder
1/8 teaspoon cayenne peper
1 teaspoon dry mustard
1 cup Cabernet Sauvignon
3/4 tsp shallot dried flakes
1/4 tsp garlic powder
1/8 tsp cumin <-max
You can substitute with:
1/2 tablespoon extra virgin olive oil
1/4 cup diced shallots, (approx 1 shallot)
1 peeled garlic clove, finely diced
Pour wine into the saucepan and reduce in half, approx. 15 min on high heat. Once reduced, add the remaining ingredients, stir until all have been dissolved. Bring to a boil for 2 minutes then reduce to a low simmer for 10 minutes stirring occasionally. If it gets to thick at the end just dilute with some more cabernet.
Remove and let cool then place in a container.
