Tennessee Whiskey Barbecue Sauce
- Yield 3 1/2 cups
Stay true to the Tennessee roots of this sauce and use Jack Daniel's Tennessee Whiskey for this recipe.
- 2 to 3 tablespoons vegetable oil
- 1 medium onion, minced
- 1 can (8 ounce) tomato sauce
- 1 can (28 ounce) whole tomatoes
- 3/4 cup distilled white vinegar
- 1/2 cup Tennessee whiskey or bourbon
- 1/4 cup firmly packed dark brown sugar
- 2 tablespoons molasses
- 1 tablespoon sweet paprika
- 1 tablespoon chili powder
- 2 teaspoons liquid smoke
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1/4 cup orange juice
- Heat the oil in a large saucepan over medium heat. Add the onion and saute for 10 minutes or until the onion is soft and beginning to brown.
- Add the tomato sauce, undrained tomatoes, vinegar, whiskey, brown sugar, molasses, paprika, chili powder, liquid smoke, salt, black pepper, dry mustard, Worcestershire sauce and orange juice and mix well. Bring to a boil.
- Reduce the heat as low as possible. Simmer, uncovered, for 2 to 2 1/2 hours or until thick. Puree with an immersion blender until smooth.
- Store in an airtight container in the refrigerator for up to 2 weeks or int he freezer for up to 4 months.
Recipe reprinted with permission from the Junior League of Chattanooga, Seasoned to Taste, Savoring the Scenic City (Junior League of Chattanooga 2011)