Orange Marmalade, BBQ Sauce
- 1 Cup Orange Marmalade
- 1/2 Cup Low Sodium Soy Sauce
- 1/2 Cup Cider Vinegar
- 2 Tbs. Butt Kickin' Blacken, Jamaican Jerk
- 1/4 Cup Honey
Grillin' Sauce
- 1 Cup Orange Marmalade
- 1/2 Cup Low Sodium Soy Sauce
- 3/4 Cup Cider Vinegar
- 2 Tbs. Butt Kickin' Blacken, Jamaican Jerk
- 1/4 Cup Honey
- 3/4 Cup Vegetable Oil
- 2 Tablespoons Mustard
1. Stir it all together, and simmer for about 15 minutes.
2. Let it cool, then store in the refrigerator.
Grillin' / BBQ Sauce
1. Place all but the oil, and mustard in a pot, then simmer for about 15 minutes.
2. Let it cool, then whisk in the mustard, and drizzle in the oil, while whisking vigorously This could also be done in a blender, or food processor.. The mustard will help to immensity the oil, and keep it from separating so quickly.
Leftovers will keep in the refrigerator for a long time, and will provide other uses besides just using it on the grill.
Or, you could make Salad Dressings, or a Pan Sauce using this BBQ sauce as the base flavor.
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Creamy:
- 1/2 Cup, Hellmann's Mayonnaise
- 1/2 Cup, Sour Cream
- 1/4 Cup, Orange Marmalade BBQ Sauce
- 1/4 Cup, Balsamic Vinegar
- 1/4 Cup, Orange Marmalade BBQ Sauce
- 1 Tablespoon, Prepared Mustard
- 1/2 Cup, Vegetable Oil
- 1/2 Cup, Orange Marmalade BBQ Sauce
- 1/4 Cup, Heavy Whipping Cream
- 4 Tbs., Butter, Room Temperature
Whisk it all together, and you've got a pleasant Salad Dressing.
Vinaigrette:
Whisk the first 3 ingredients together, than add the oil while whisking vigorously. The mustard will help the oil emulsify.
As a Pan Sauce:
Reduce the BBQ Sauce to a syrup in a Teflon Fry Pan. Add enough heavy cream to make a sauce. Remove from heat and stir in the butter.
The butter will give a pleasant shine to the sauce, thicken it a little, and add to it's richness.