Honey-Barbecue Sauce

Southern Living

Cover and store leftover sauce in the refrigerator up to 1 week.

Makes about 2 3/4 cups


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2 cups ketchup
1 cup dry white wine
1/3 cup honey
1 small onion, diced
2 garlic cloves, minced
1 tablespoon dried parsley flakes
2 tablespoons white vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1/4 teaspoon salt


Prep: 10 Minutes
Cook: 25 Minutes

Bring all ingredients to a boil in a large saucepan; reduce heat, and simmer, stirring often, 15 to 20 minutes or until slightly thickened.

Created date

February 2006