This sweet-yet-tangy sauce takes a little time, but is well worth it.
- 2 cups tomato sauce
- 1 cup molasses (unsulfured dark or regular, but not blackstrap)
- 1/2 cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon ground yellow mustard (Colman’s if you can get it)
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1 teaspoon chili powder
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1 teaspoon onion powder
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1 teaspoon granulated garlic
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1 teaspoon sweet smoked paprika
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1 teaspoon crushed red pepper flakes
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1 teaspoon freshly ground black pepper
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½ teaspoon allspice
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½ teaspoon cinnamon
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½ teaspoon mace
Mix all ingredients together and bring to a boil. Reduce heat to medium and cook uncovered for 15 to 20 minutes until sauce has reduced by a quarter to about 2½ cups. Bottle and refrigerate.