Diana Sauce – The Smoky Version

First things first, no, I do not believe that this lovely Canadian barbecue/grilling/wing sauce is named for Princess Diana, but many thanks, to whichever Diana created or inspired this bit of tomatoey goodness.

And thanks, to, to the expat behind Celebration Generation who, on moving to Minnesota and discovering a distinct lack in American grocery shelves of any Diana Sauce produce (and there are several), made it their mission to recreate the sauce(s) and share the recipe(s).

I first came across Diana Sauce on a visit to cousins in Ontario. Lois, knowing me as she does, made the time in our winery tasting and cheese shoppe visiting and chatting up the shop keepers in Niagara-on-the-Lake, to check out the local supermarkets for stuff I could not find at home.

And so I discovered Diana Sauce. Thinner than my own Barbecue Sauce, and with a slightly different flavor profile, I quickly fell deeply in like with it.

Only to discover that I could not get it on this side of the border.

So, thanks again Celebration Generation for the directions for this little bit o’ happiness.

•29 oz canned tomato puree
•3 cups sugar
•1-1/2 cup white vinegar
•3 tbsp Dijon mustard
•5 tbsp liquid smoke (I used mesquite)
•3/4 cup molasses
•3 tsp garlic powder
•3 tsp Worcestershire sauce
•1-1/2 tsp onion powder
•1-1/2 tsp paprika
•2-1/4 tsp salt
•3/4 tsp turmeric
•3/4 tsp Cayenne
•3/4 tsp pepper
•3/4 tsp Aleppo pepper

Whisk all of the ingredients together in a large pot over medium heat and bring to a simmer for about 45 minutes, stirring often, until the sauce has reduced a bit and the color has turned to a deep, dark red.

Remove from the heat and process in sterilized jars for 15 minutes.

I ended up with nine half-pints of the good stuff, suitable for use on chicken, chops, wings, ribs, steaks, fish; you name it!

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