submitted by Earl Arrowood – Professor, BCCC Culinary Arts & Chef Apprenticeship Programs Coordinator
YIELD – – – 3 cups
1 Cup finely chopped (brunoise) shallots or small sweet onion
1 each – “splash” of olive oil (to sweat the onion in)
1 tsp. minced garlic
1 C. commercial name brand (Smucker’s) Cider Applebutter — (or your own)
1⁄2 C. ketchup
1 TBS. Dijon style mustard
1 tsp. Worcestershire sauce
1 TBS. “liquid smoke”
1 tsp. red pepper flakes
1 tsp. fresh ground pepper
1 TBS. apple cider vinegar
1⁄2 C. firmly packed brown sugar
1⁄2 tsp. paprika
Sauté (sweat) the onion in a frying pan (*non-reactive stainless or cast iron) with a little bit of olive oil, medium heat. Cook till translucent.
Add the garlic, cook for about a minute.
Put everything else in the pan and cut down heat to medium heat, stir everything together.
Simmer very low for 15 minutes, stirring frequently so it does not burn.
Do not allow to boil. – Take it off heat, let cool for 30 minutes.
Store in *non-reactive (glass, zip-top bag or plastic is o.k.) sealable container.
Will keep in the fridge for 30 days or freeze for up to 6 months.
*Do not use aluminum pan due to acid reactivity.