Talmadge farm barbeque sauce

1 Servings

Ingredients

Quantity Ingredient
1 cup Cider or red wine vinegar
1 tablespoon Ginger, fresh grated
2 tablespoons Dry mustard
1¼ cup Catsup
5 tablespoons Worcestershire sauce
1 each Clove garlic, minced or more to taste
1 cup Brown sugar, light
1 each Lemon, thinly sliced, seeded
3 tablespoons Butter unsalted

Directions

Combine the vinegar, grated ginger, mustard, ketchup, worcestershire, garlic, brown sugar, and lemon slices in a stainless steel or enamel saucepan. Bring to a boil, reduce the heat, and simmer 15 minutes.

Add the butter, and simmer 2 minutes longer. Stir in the salt and lemon juice. Set the sauce aside to ripen for several hours or overnight. Then strain, and sore in a cover jar in the refrigerator.

This will keep for several weeks, but it doesn't freeze well

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