I had to resurrect this thread. I've played with a lot of homemade sauce and glaze recipes over the years and never really found one I liked, until now.
I recently watched a YouTube video of a guy named Chef John whose channel is called Food Wishes. He demonstrated an All American recipe that could be a glaze if not cooked, a sauce if cooked. The bottom line, it tasted very much like Sweet Baby Rays original but cheaper than buying a bottle of SBR.
For years and years, I'd take SBR and doctor it with apricot preserves heated in the microwave, then thin it to a glaze with really inexpensive brandy. I've still got a big jug of unopened SBR in the pantry, so that's how I'll finish it off.
BUT, my wife and I REALLY liked Chef John's glaze recipe. Plus, it has endless possibilities for tweaking the flavor. It takes only minutes to put together, and you've probably got all the ingredients in your spice rack.
Ingredients
2 cups ketchup, any type (organic, corn-syrup free, homemade, etc)
1/3 cup packed brown sugar (I use dark)
1/3 cup dark molasses
1/2 cup white vinegar
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/4 tsp allspice
1/4 tsp coriander
1/4 tsp cumin
Directions
Whisk ingredients together, cover, and set in the fridge for a day or two prior to use so the flavors meld together. I put it in squeeze bottles before I stick it in the fridge, then use it as a glaze. It will keep for quite a while in the fridge due to the vinegar.
If making a sauce, cook it for thirty minutes after whisking the ingredients together. Use within a week or two, because the vinegar cooks out. I'll probably never do this, but it is an option.