Brown Sugar Barbecue Sauce

Lee Harrelson

Grilled chicken breasts dripping with this thick barbecue sauce can't be beat. The recipe calls for brown sugar for a classic sweet taste and includes less sodium than commercial sauces. For a version with extra smoky flavor, use Spanish smoked paprika.

Yield: 2 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 63
  • Calories from fat: 4%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.7g
  • Carbohydrate: 14.9g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 261mg
  • Calcium: 21mg

Ingredients

  • 1 1/2 cups no salt-added tomato sauce
  • 2/3 cup packed dark brown sugar
  • 3 tablespoons cider vinegar
  • 1 1/2 tablespoons molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 2 teaspoons dry mustard
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 2 teaspoons barbecue smoked seasoning (such as Hickory Liquid Smoke)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground red pepper
  • 1 (6-ounce) can tomato paste

Preparation

  1. Combine tomato sauce, sugar, vinegar, molasses, Worcestershire sauce, and the remaining ingredients in a large saucepan over medium-high heat; bring to a simmer. Cook 15 minutes, stirring frequently.
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