Zinfandel Barbecue Sauce

  • Servings: 8 TO 10; MAKES ABOUT 2 1/2 CUPS

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  • 5 tablespoons butter
  • 4 to 6 shallots, minced (enough to make 1 cup)
  • 3 garlic cloves, minced
  • 3 cups Zinfandel
  • 1 1/2 cups ketchup
  • 1/4 cup brown sugar, or to taste
  • 1/4 cup honey, or to taste
  • 1 tablespoon liquid smoke
  • Salt and freshly ground black pepper

How to make this recipe

  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.

Contributed By Published August 2012

491932 recipes/aspen-2003-zinfandel-barbecue-sauce 2013-12-06T23:57:07+00:00 Steven Raichlen barbecue-cookout|american|sauces-and-condiments|10|8|fast|make-ahead|vegetarian|web-exclusive august-2012,red wine sauce,zinfandel sauce,bbq sauce,barbeque sauce,barbecue sauce,Steven Raichlen recipes,aspen-2003-zinfandel-barbecue-sauce 491932

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