Recipe from Alison Ladman. This thick, tomato-based sauce is a good choice for basting on grilled meats toward the end of cooking. Start to finish: 45 minutes. Makes: 3 cups.
Ingredients
1 tablespoon vegetable oil
1 medium yellow onion, diced
1 clove garlic, minced
2 apples, peeled, cored and diced
1 tablespoon grated fresh ginger
1/2 cup maple syrup
1/2 cup cider vinegar
1/2 cup bourbon
1 cup chili sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
Directions
In a medium saucepan over medium-high, heat the oil. Add the onion, garlic and apple. Cook until the onions are a golden brown and the apples are quite soft, about 10 minutes.
Add all remaining ingredients, then return to a simmer. Lower the temperature to medium, cover and continue to cook, stirring often, for 30 minutes. Adjust the salt and pepper. Transfer to a blender, in batches if necessary, then puree until smooth. Cool, then refrigerate in sealed glass jars for 2 weeks.
Per 1/4 cup serving: 105 calories; 11 calories from fat (10 percent of total calories); 1g fat (0g saturated; 0g trans fats); 0mg cholesterol; 19g carbohydrate; 0g protein; 1 gfiber; 803mg sodium.
