Sweet and sour sauce meets spicy barbecue in this mouth-watering dairy-free recipe. Serve it with potato wedges, vegetables or meats; I like to serve it with Dairy-Free Cheesy Fries or Spicy Sweet Potato Fries, but it also makes a great sauce for burgers, chicken, tofu, stirfries and just about any dish that needs a little pick-me-up.
Makes about 2 cups
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 2 cups prepared ketchup
- 1/4 cup prepared spicy or stoneground mustard
- 1/2 cup honey or agave nectar
- 1/2 t. garlic powder
- 1/2 t. cayenne pepper
- 1/2 t. paprika
- 2 T. dry red wine
- 1/2 t. hot pepper sauce
Preparation:
1. In a small saucepan over medium heat, combine all of the ingredients and bring to a boil, stirring frequently, then turn down heat and cover. Simmer for about 10-15 minutes or until sauce has cooked down to about 2 cups, stirring occasionally. Remove from heat and serve warm or cold. Sauce will keep several days in an airtight container in the refrigerator.
