Description
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes
Yield: About 2 1/2 cups
Serving size: 2 tablespoons
Ingredients
Scale
- 2 cups ketchup
- 1/2 cup packed brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup unsulfured molasses
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
- 1/4 cup water, plus more as needed
- Salt, to taste, if needed
Instructions
- Whisk all ingredients except the optional salt together in a medium saucepan.
- Heat over medium, stirring frequently, until the sauce begins to bubble gently and the sugar dissolves. Reduce the heat to low.
- Simmer uncovered for 20–25 minutes, stirring often, until glossy and thick enough to coat a spoon. Add water a tablespoon at a time if needed.
- Remove from the heat. Let a small sample cool, then taste and adjust the vinegar, sweetness, heat, or salt.
- Serve warm or transfer to clean, shallow containers and refrigerate promptly.
Storage: Refrigerate at 40°F or below and use within 3–4 days, or freeze for up to 3 months for best quality. This recipe is not tested for shelf-stable canning. Reserve a clean portion before basting meat and discard any sauce exposed to raw meat or its juices.