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
- 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
- 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.