My F&W
quick save (...)

Zinfandel Barbecue Sauce

  • FAST
  1. 5 tablespoons butter
  2. 4 to 6 shallots, minced (enough to make 1 cup)
  3. 3 garlic cloves, minced
  4. 3 cups Zinfandel
  5. 1 1/2 cups ketchup
  6. 1/4 cup brown sugar, or to taste
  7. 1/4 cup honey, or to taste
  8. 1 tablespoon liquid smoke
  9. Salt and freshly ground black pepper
  1. Melt the butter in a heavy saucepan. Add the shallots and garlic and cook over moderate heat until just beginning to brown, 3 to 4 minutes, stirring with a wooden spoon. Add all but 3 tablespoons of the wine and boil over high heat until reduced to about 2/3 cup.
  2. Reduce the heat and stir in the ketchup, brown sugar, honey, liquid smoke, salt and pepper. Gently simmer the sauce until thick and richly flavored, 10 to 12 minutes, adding the remaining 3 tablespoons wine after 6 minutes. Correct the seasoning, adding salt and pepper to taste.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.