Large-Batch Honey Barbecue Sauce

This recipe is highly adaptable to your family’s tastes. For example, if you prefer a maple flavor barbecue sauce, use maple syrup in place of honey.

Makes: 14 cupsHands-on: 20 minutesTotal: 2 hours 20 minutesDifficulty: Medium


Makes: 14 cups

Ingredients

  • 20 lbs. firm ripe tomatoes, cored and chopped
  • 4 large onions, peeled and finely chopped
  • 8 garlic cloves, minced
  • 1¼ Tbsp. crushed red pepper
  • 2 Tbsp. celery seed
  • 2 cups dark brown sugar
  • 1 cup honey
  • 2 Tbsp. dry mustard
  • 2 tsp. salt
  • 1½ tsp. ground mace
  • 1½ tsp. ground ginger
  • 1½ tsp. ground cinnamon
  • ½ tsp. grated orange peel
  • 2 cups white vinegar
  • ⅔ cup lemon juice
  • 1 tsp. coarse-ground black pepper

Directions

  • In a large stockpot, combine tomatoes, onions, garlic, crushed red pepper, and celery seed. Simmer, covered, until vegetables are soft, about 30 minutes.
  • Press tomato mixture through a fine sieve or food mill; discard seeds and skins. Return tomato mixture to stockpot; add remaining ingredients. Cook over low heat, stirring occasionally, until mixture thickens, about 90 minutes.
  • Cool; ladle sauce into freezer-safe containers, leaving ¼" headspace. Freeze; use within 6–8 months.