Recipe by LainieBug
from Cooking Light, this zesty sauce can be brushed over food after it's cooked or during the last minute or two of cook time. Serve with grilled chicken, pork tenderloin or burgers. Or add to a slow cooker with pork or beef roast. Smoky chipotle chile powder is a fine substitute for smoked paprika.
Top Review by loof
We loved this BBQ sauce! The plums give it a nice fruity taste without being overly sweet; the maple syrup is just the right touch. Used this on some baby back ribs that we had smoked with a spicy chipotle rub and it was a perfect pairing. Thanks for sharing your recipe! Made for Spring Pick-A-Chef 2012
- 1 3⁄4 cups chopped plums (about 6)
- 1 cup ketchup
- 1⁄4 cup finely chopped shallot
- 1⁄4 cup maple syrup
- 2 1⁄2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon ground red pepper
Directions See How It's Made
- Bring all ingredients to a boil in a medium saucepan. Cover, reduce heat, and simmer 5 minutes.
- Uncover and simmer 15 minutes or until thick, stirring occasionally.
- Cool 10 minutes, then place mixture in a food processor. Process until smooth.
- Refrigerate in an airtight container for up to 2 weeks.
- Serving size: 2 tablespoons.