Once again reader Brenda has come to the rescue with the card for Cinnamoned Barbecue Sauce. The recipe makes three cups and stores in the fridge – super easy to keep on hand for summer barbecues!
I think I’d change out the regular paprika for smoked paprika; that always seems to deepen the flavor just that little bit extra.
Chili powder is often a mixture of garlic powder, paprika, oregano, cumin, and cayenne pepper. I’m inclined to mess with that mixture and add fresh garlic. How would you change the recipe? What would you use this sauce for?
Cinnamoned Barbecue Sauce
- 1 cup onions minced
- 1/2 cup celery minced
- 1/2 cup butter
- 1/2 cup catsup or chili sauce
- 1/2 cup brown sugar packed
- 1/4 cup worcestershire sauce
- 2 tablespoons vinegar
- 2 tablespoons lemon juice
- 1 tablespoon dijon-style mustard
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 1 teaspoon cinnamon
- 1/2 cup water
- 1/2 teaspoon hot pepper sauce
Saute the onions and celery in the butter until soft.
Add remaining ingredients, stirring well.
Simmer slowly, uncovered, for 20 minutes
Good served with a roasted whole chicken or cut-up fryer, flank steak, spare ribs, or lamb chops.