Garlic Barbecue Sauce

If you’ve ever gone through a Canadian market, you have probably come across Diana Sauce. NOT named for Princess Di, this sauce is, nonetheless, wicked tasty.

And, they have flavours.

Thanks to our cousin, I discovered the joy that is Diana Sauce, and thanks to a blogger in Minnesota, I discovered a road map to make the original and the flavours!

This is the garlic one; and it is my fave.

•29 oz canned tomato puree
•1-1/2 cup sugar
•1 cup honey
•1/2 cup hot honey*
•2-1/4 cups cider vinegar
•3 tbsp Dijon mustard
•3 tbsp molasses
•3 tbsp garlic powder
•3 tsp Worcestershire sauce
•1 tbsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1-1/2 tsp onion powder
•1-1/2 tsp paprika
•1-1/2 tsp salt
•3/4 tsp turmeric
•3/4 tsp Cayenne
•3/4 tsp pepper
•3/4 tsp Aleppo pepper

*Feel free to use1-1/2 cup of regular honey if you are not loving the idea of adding a bit of heat. But it is a nice touch.

Stir all of the ingredients together in a large pot over medium heat.

Bring to a boil, then simmer, stirring often, for about 30 minutes, until the sauce has turned a darker red and thickened a bit.

Note: I was using my new fave non-stick pan to make this sauce. If you are using a regular pan, be certain to watch the sauce and stir really often, to keep it from burning.

Once the sauce is done, transfer to prepared canning jars and process in a boiling water bath for 15 minutes.

You will get about six half-pints.

I used some of ours on oven barbecued chicken thighs, which we totally loved, with mashed potatoes and garlic sautéed asparagus.

Next, I want to try it on pork.

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