Ingredients:

  • 1 ½ cups Ketchup
  • ½ cup Apple Cider Vinegar
  • ½ cup packed Dark Brown Sugar
  • 2 Tablespoons unsulphured Molasses
  • 1 Tablespoon Worcestershire Sauce
  • ¼ cup finely minced Yellow Onion
  • 2 cloves minced Garlic
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ½ teaspoon freshly ground Black Pepper
  • ¼ teaspoon Cayenne Pepper (or to taste)
  • ½ teaspoon Salt (to taste)
  • ¼ cup Water or Stock (optional)

Instructions:

  1. In a medium saucepan over medium heat, sauté the minced onion until translucent (about 5 minutes). Add the minced garlic and cook for just 1 minute until fragrant—do not let it burn.
  2. Stir in the smoked paprika, onion powder, garlic powder, black pepper, and cayenne. Cook for 30 seconds, stirring constantly, until the spices smell toasted (this ‘blooming’ deepens their flavour).
  3. Pour in the ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, and Dijon mustard. Whisk thoroughly until the sugar is dissolved and the mixture is uniform.
  4. Bring the mixture to a gentle simmer. Reduce the heat to low and maintain a slow, steady bubble.
  5. Simmer uncovered for 30 to 40 minutes, stirring occasionally to prevent scorching on the bottom. The sauce should visibly thicken and reduce slightly, coating the back of a spoon. If it becomes too thick, add the optional water or stock.
  6. Remove from heat. Taste the sauce and adjust seasoning as needed: add salt, more vinegar for tang, or brown sugar for sweetness.
  7. Allow the sauce to cool completely on the counter before transferring it to an airtight container for storage. It will thicken significantly as it cools.