Sunday was kind of a big day for me – I entered my Pomegranate Pig Barbeque Sauce in the Minnesota State Fair’s Creative Activities competition. You have never in your life seen a grown man so nervous about the care and well-being of two little jars of sauce as I was that day.
Pomegranate Pig Barbeque Sauce
4 cups raw or dark brown sugar
2 cups honey
1 (12-ounce) can tomato paste
2 cups cider vinegar
1/2 cup gluten-free Worcestershire sauce
1/2 cup pomegranate molasses
2 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon dried minced garlic
4 teaspoons chili powder
1 tablespoon Hungarian sweet paprika
1 teaspoon Spanish smoked paprika
2 teaspoons coarse-ground black pepper
2 teaspoons granulated onion
2 teaspoons vanilla extract
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
2 teaspoons dried sage
2 teaspoons dried thyme
2 teaspoons allspice
2 teaspoons orange zest
1 teaspoon ground nutmeg
1 teaspoon ground cumin
Combine sugar, honey, paste, vinegar, Worcestershire, molasses and salt. Wisk to combine. Bring to a boil.. Reduce heat and simmer for 1 minute. Taste and adjust for sweetness, acid, umami, and salt. Note – I added another 1/4 cup of vinegar and 2 teaspoons of salt at this point.
Turn the heat off and add the garlic, chili powder, paprika, pepper, onion, vanilla, cayenne, sage, thyme, allspice, zest, nutmeg, and cumin. Wisk to combine.
Bring to a boil again then reduce heat and simmer for 1 minute. Reduce heat to lowest setting and let sauce cook for another 5 minutes. Remove from heat and let cool. Bottle and store in the fridge. Makes about 3 1/2 pints.
For the competition, I canned the sauce in 1/2 pint jars. I filled the jars, leaving 1/2 inch of head space, sealed them, and then processed them in a pressure cooker for 10 minutes at 10 p.s.i.
I should know the results early next week. Wish me luck!