Recipe: Additions for Bottled Barbecue Sauce (7 variations)

ADDITIONS FOR BOTTLED BARBECUE SAUCE

BARBECUE SWEET POTATO SAUCE

1/4 cup barbecue sauce
1/2 cup sour cream
2 tablespoons mashed sweet potatoes
1/4 cup cider vinegar
3 tablespoons minced fresh cilantro

Combine all ingredients.

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MID-ATLANTIC BARBECUE SAUCE

1 tablespoon vegetable oil
1/2 minced onion
1/2 cup canned, drained tomatoes
3/4 cup barbecue sauce
1/4 cup cider vinegar
2 tablespoons molasses
2 tablespoons Old Bay seasoning
1/2 teaspoon kosher salt

Heat oil over medium-high heat. Add onion and saute until translucent but not browned. Add tomatoes; cook about 30 seconds. Add remaining ingredients. Bring to a boil, then reduce heat and simmer until thickened.

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MOUNTAIN STATES BARBECUE SAUCE

1 tablespoon olive oil
1 small onion, minced
2 teaspoons freshly grated ginger
1/2 cup barbecue sauce
1 teaspoon dry mustard
3/4 cup cherry jam
the juice of one lemon
2 teaspoons honey
1/4 teaspoon hot pepper sauce
1/4 cup cider vinegar
1/4 cup whiskey
1 tablespoon chopped fresh parsley

Heat olive oil in a small saucepan. Add onion and cook until translucent. Add ginger and cook 1 minute more. Add remaining ingredients. Bring to a boil, then reduce heat and simmer until thickened.

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NEW ENGLAND BARBECUE SAUCE

1 1/2 cups barbecue sauce
1/3 cup maple syrup
5 tablespoons whole cranberry sauce
1 1/2 teaspoons ground cloves
2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Combine all ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer until thickened.

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SOUTHWEST BARBECUE SAUCE

1 tablespoon vegetable oil
3 cloves garlic
1 cup chopped tomatillos
1 1/2 cups barbecue sauce
3 tablespoons brown sugar
1/2 teaspoon anise seed
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1 tablespoon unsweetened cocoa powder
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1/3 cup chopped fresh cilantro
the juice of 2 limes
1/4 cup tequila (or water)
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Heat oil in a small saucepan. Add garlic and tomatillos and saute until softened, about 5 minutes. Process in a food processor until pureed, then add remaining ingredients; process until smooth.

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PEANUT BARBECUE SAUCE

1/2 cup barbecue sauce
1/2 cup apricot jam
2 tablespoons lemon juice
1/4 cup creamy peanut butter

Combine barbecue sauce and apricot jam in a medium saucepan and heat until jam is melted, stirring occasionally. Add lemon juice. Remove from heat and blend in peanut butter. Return to heat and cook until boiling.

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CALIFORNIA BARBECUE SAUCE

1 tablespoon olive oil
2 teaspoons chopped rosemary
1 cup minced fennel
2 minced shallots
1/2 cup barbecue sauce
1 cup pomegranate juice
1/2 cup dry red wine
2 tablespoons black olive tapenade
1 teaspoon anchovy paste
3 tablespoons sherry vinegar
1/2 teaspoon red pepper flakes

Heat olive oil in a saucepan. Add rosemary, fennel and shallots and saute until lightly browned. Add remaining ingredients. Bring to a boil, then reduce heat and simmer until thickened.

Adapted from source: the National Chicken Council, the U.S. Poultry & Egg Association and Kraft