Maple-Chipotle Barbecue Sauce

Photo: Jan Smith

Serve this aromatic sauce with strong-flavored meats like lamb, game, or beef.

Yield: 1 cup (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 85
  • Calories from fat: 3%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1g
  • Carbohydrate: 21.2g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 327mg
  • Calcium: 35mg

Ingredients

  • 1 small garlic head
  • 1 1/2 cups tomato sauce
  • 1 cup finely chopped onion (about 1 small)
  • 1/2 cup maple syrup
  • 1/4 cup rice vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon vanilla extract
  • 2 chipotle chiles, canned in adobo sauce, seeded and minced

Preparation

  1. Preheat oven to 350°.
  2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
  3. Combine garlic and remaining ingredients in a medium saucepan over medium heat; bring to a simmer. Cook 20 minutes, stirring frequently. Strain mixture through a sieve over a bowl, and discard solids.
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