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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 12 |
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On the sweet side. Ingredients:
2 (8 ounce) cans tomato sauce |
1 cup ketchup |
3 tablespoons tomato paste |
2 garlic cloves, smashed |
1 -2 shallot, minced |
3/4 cup honey |
3/4 cup preserves (such as raspberry, apricot, peach, plum, or orange marmalade) or 3/4 cup jam (such as raspberry, apricot, peach, plum, or orange marmalade) |
2/3 cup firmly packed light brown sugar |
1/3 cup fresh lemon juice |
2 tablespoons worcestershire sauce |
2 tablespoons dijon mustard |
1 tablespoon chili powder (to taste) |
red pepper flakes, to taste |
salt |
fresh ground black pepper |
Directions:
1. Add the first 13 ingredients to a slow cooker; stir to combine.
2. Cover and cook on LOW for 5-6 hours or until thick.
3. If the sauce is not thick enough, remove the lid, turn the cooker to HIGH, and cook for up to 30 minutes or until it reaches the desired consistency.
4. Season to taste with salt and pepper.
5. Let cool; transfer to a jar and store, tightly covered, in the refrigerator for up to 2 months.
6. 5 cups.
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