Easy Homemade Ketchup Recipe is Ready in 10 Minutes

Servings: 6 serving(s)

Prep time: 5 minutes

Total time: 10 minutes

Cooking time: 5 minutes

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Easy homemade ketchup recipe is ready in 10 minutes

Have you ever dunked a french fry in regular ketchup and thought “This can be improved upon”?

A couple of weeks ago my family and I grabbed lunch at a seaside diner when we were on a little weekend road trip, and as I helped my daughter finish her fries I got to thinking about the ketchup. I decided that my kind of ketchup is something a little more flavourful and more wholesome than the standard grocery store variety.

It’s easier than you think to make homemade ketchup. Using just a few ingredients that you may already have in your cupboard, this flavourful recipe can be on the table in about 10 minutes.

This simple recipe for easy homemade ketchup is an excellent stand in for all of your ketchup needs. I have served it with Spicy Molasses-Roasted Sweet Potatoes and I have a batch in the fridge waiting for burger season.

This easy recipe for spicy molasses roasted sweet potatoes makes it easy to eat more vegetables. The marinade has some tang from the vinegar and bite from the mustard and hot sauce which balance the sweet of the potatoes.

Would you prefer a refined sugar-free version? Replace the 1 Tbsp. of brown sugar with honey, maple syrup or date paste.

This recipe is adapted from Chatelaine magazine. (Always well tested, Chatelaine recipes are fail-proof keepers.)

Easy Homemade Ketchup

Ingredients:

  • ½ Tbsp. olive oil
  • 1 clove garlic or 1/2 tsp. garlic powder
  • ¼ cup grated onion
  • ½ tsp. chili powder
  • Pinch allspice
  • 1 156-ml can tomato paste
  • 1/4 cup Crosby’s Fancy Molasses
  • 1/3 cup apple cider vinegar
  • 1 Tbsp. brown sugar
  • 1 tsp. Worcestershire sauce (look for GF if necessary)
  • 1 tsp. Dijon mustard
  • 1/4 tsp. cayenne pepper (optional)
  • 1/8 tsp. salt

Instructions:

  1. Warm a medium pot over medium heat and add the oil. When it’s shimmering add the onion and fresh garlic (if using).
  2. Saute for 2-3 minutes then whisk in remaining ingredients.
  3. Let simmer 5-10 minutes.

Ketchup will last in the fridge for up to a month.

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Sweet Chili Molasses Barbecue Sauce

Servings: Makes 2 cups serving(s)

Prep time: 5 minutes

Total time: 25 minutes

Cooking time: 20 minutes

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Sweet Chili Molasses Barbecue Sauce

Why buy barbecue sauce when you can make your own, in 15 minutes?

Getting your weekend barbecue off to a flying start can be as simple as having a really great barbecue sauce on hand. Of course you can buy the sauce, but why not make your own? This classic Sweet Chili Barbecue Sauce is quick, easy and has the kind of made-from-scratch flavor that will make your barbecue favourites taste extra delicious.

I’m still learning my way around the grill and more often than not will default to my grill pan on the stovetop. But I do love the sounds and smells of the barbecue so am slowing building my skills. When I’m cooking on the barbecue I consider my meat thermometer and a great barbecue sauce my safety nets. I still often overcook things (err on the side of caution) but they always taste good.

This recipe is an adaptation of our Beer Barbecue Sauce recipe, the backyard staple from my childhood.

We love Sweet Chili Barbecue Sauce slathered on burgers, chicken and as a final basting sauce for spice rubbed ribs.

It will last for a couple of weeks in the fridge so make a double batch and leave it in your fridge. A jar of this sauce along with the recipe makes a great gift for your backyard grill kings and queens.

Sweet Chili Molasses Barbecue Sauce Recipe

  • 1 Tbsp. oil
  • ½ cup grated onion
  • ¼ cup cider vinegar
  • ¼ cup Dijon mustard
  • ½ cup Crosby’s Fancy Molasses
  • ½ cup chili sauce
  • ¼ cup vegetable stock
  • 1 tsp. Worcestershire sauce
  • 1 tsp. chili powder
  • ½ tsp. salt
  • ½ tsp. pepper
  1. In a saucepan over medium heat, warm the oil until it shimmers then add the onion. Saute until the onion just starts to brown then whisk in remaining ingredients.
  2. Bring to a boil and simmer for 10-15 minutes, stirring often.

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Pumpkin Molasses Caramel Sauce

Servings: 10 serving(s)

Prep time: 5 minutes

Total time: 20 minutes

Cooking time: 15 minutes

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Take your gingerbread from snack cake to delectable dessert with a drizzle of Pumpkin Molasses Caramel Sauce. This rich and creamy, flavourful sauce tastes lightly of pumpkin, making it an ideal topping for gingerbread and other spiced desserts.

Take your gingerbread from snack cake to delectable dessert with a drizzle of Pumpkin Molasses Caramel Sauce.
This rich and creamy, flavourful sauce tastes lightly of pumpkin, making it an ideal topping for gingerbread and other spiced desserts.

Take your gingerbread from snack cake to delectable dessert with a drizzle of Pumpkin Molasses Caramel Sauce. This rich and creamy, flavourful sauce tastes lightly of pumpkin, making it an ideal topping for gingerbread and other spiced desserts.

I grew up eating a classic brown sugar sauce with my gingerbread, or sometimes a warm lemon sauce. The idea of a pumpkin sauce had never occurred to me until I was looking for ways to use up leftover pumpkin puree that I had stored in the freezer. Then I came across this recipe from Bakeaholic Mama blog.

I love how the pumpkin gives the sauce more substance and adds a rich colour. Poured over warm gingerbread it lends a pudding-like texture to dessert which is oh so comforting on a cool November day.

Take your gingerbread from snack cake to delectable dessert with a drizzle of Pumpkin Molasses Caramel Sauce. This rich and creamy, flavourful sauce tastes lightly of pumpkin, making it an ideal topping for gingerbread and other spiced desserts.
Use this sauce to dress up any dessert, pour it over ice cream, stir it into Greek yogurt or use it as a fruit dip. Drizzled over a spicy gingerbread will always be my favourite way to eat it but there are many ways to use it up. The sauce will last in the fridge for about two weeks.

Pumpkin Molasses Caramel Sauce Recipe

From Bakeaholic Mama

Ingredients:

  • 1/2 cup sugar
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/4 cup butter
  • 1/2 cup heavy cream
  • 1/2 cup pumpkin puree
  • 1/4 teaspoon salt

Instructions:

  1. In a heavy bottomed saucepan over medium heat, warm the sugar then whisk in the molasses and butter.
  2. Bring to a gentle boil and cook, whisking constantly, until the sugar has dissolved.
  3. In another saucepan bring the cream to a simmer, remove from heat and whisk in the pumpkin puree.
  4. Whisk pumpkin mixture into the molasses mixture and bring to a simmer over medium heat. Continue cooking until mixture thickens and coats the back of a spoon (about 10 minutes).
  5. Store in a jar in the fridge. Reheat over medium before serving.

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Blueberry Bourbon Barbecue Sauce – a winning recipe

Servings: 2 cups serving(s)

Prep time: 10 minutes

Total time: 50 minutes

Cooking time: 40 minutes

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Blueberry bourbon barbecue sauce

A gorgeous barbecue sauce with a little kick.

In July we ran a recipe contest with Food Bloggers of Canada members. The challenge was to create recipes that suited summer using molasses. There were three categories: Salad & Side, Barbecue Main Dish, and Something Sweet. This Blueberry Bourbon Barbecue Sauce was the winner in the Barbecue Main Dish category.

Blueberry bourbon barbecue sauce

You might mistake this barbecue sauce for some sort of an ice cream topping because it has such a gorgeous colour. While it is lick-your-fingers delicious, the flavour is undeniably barbecue with tang from the blueberries, a little heat from the chipotle, lots of body from the bourbon and savoury sweetness from the molasses.

I have yet to try the sauce on beef but it is delicious on chicken (pictured here) and pork.

The recipe was created by Wanda Baker of BakersBeans blog She also created a turkey burger recipe using this sauce. She has all kinds of great recipes on her blog so be sure to pay her a visit.

Blueberry Bourbon Barbecue Sauce

Makes about 2 cups 

Ingredients

  • 1 Tbsp. oil
  • ⅓ cup red onion, diced
  • 2 cloves garlic, chopped
  • ¼ cup bourbon
  • 1 cup ketchup
  • ¼ cup Crosby’s Molasses
  • 1 Tbsp. brown sugar + 1 tsp
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. prepared mustard
  • 1 tsp. chipotles in adobo (or to taste if you like more heat)
  • 1 cup blueberries
  • ¼ cup water
  • Salt & pepper to taste

Instructions

  1. Heat the oil in a saucepan over medium-low heat. Add the onions and cook for 5 minutes.
  2. Stir in garlic cooking for an additional minute. Pour in bourbon and cook off for 1 minute.
  3. Reduce the heat to low. Add the ketchup, molasses, brown sugar, vinegar, mustard, chipotle, blueberries, water and a pinch of salt & pepper.
  4. Simmer 30 minutes.
  5. Taste after simmering and adjust salt & pepper as needed. Puree if you prefer a smooth texture.

Meet the other winners:

Grilled Nectarine Salad with Chipotle Dressing

grilled nectarine salad with chipotle molasses dressing

 

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Turkey Meatloaf with Spiced Apple Barbecue Sauce

Servings: 6 serving(s)

Prep time: 35 minutes

Total time: 95 minutes

Cooking time: 60 minutes

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turkey meatloaf with spiced apple barbecue sauce

Who says October is the end of barbecue season?

We hardly ever haul out the barbecue but I always have barbecue sauce on hand. It’s a terrific condiment for all sorts of cooking. We use it as a sauce to keep oven-cooked meats moist and flavourful and, as I have discovered, it is the perfect addition to turkey meatloaf. Slathered on top before cooking it helps to lock in moisture and the flavour combo — turkey and apple — couldn’t be better. Especially come October.

This is one of those summer-meets-fall meals, the easy kind that goes with anything. Leftover meatloaf can be used for sandwiches. Try the apple barbecue sauce on  all your favourite grillables. It’s beautifully spiced and has a nice little bite of heat.

spiced apple barbecue sauce

Spiced Apple Barbecue Sauce Recipe

Adapted from Food & Drink

  • 1 Tbsp. butter or olive oil
  • 1 small onion, diced
  • ½ tsp. salt
  • ¼ tsp. cinnamon
  • 1/8 tsp. cayenne
  • Pinch of cloves
  • 3 apples, peeled and chopped (about 3 cups)
  • 1/4 cup Crosby’s Fancy Molasses
  • ¼ cup, packed, brown sugar
  • 1 small can tomato paste (156 ml)
  • 1 cup water or beer
  • ½ cup cider vinegar
  1. In a deep pot melt butter over medium heat. Saute onion, salt and spices until onion is softened.
  2. Stir in apples, molasses, sugar, tomato paste, water and vinegar.
  3. Turn heat up to high and bring to a boil. Reduce heat and simmer for 20 minutes, until apples are soft.
  4. Mash or puree. Simmer 15 minutes longer for a thicker sauce.

 

Audrey’s Turkey Meatloaf Recipe

  • 2 cloves garlic
  • 1 red onion, diced
  • 2 ribs of celery, diced
  • 1 lb ground turkey
  • 1 egg
  • 2 slices of bread, crumbled
  • 1 cup feta cheese
  • ¼ cup chopped oregano or sage (fresh) or a combination of the two
  • Sea salt & pepper to taste
  • 1/3 to 1/2 cup apple barbecue sauce

Instructions:

  1. Sauté garlic, onion and celery until soft.
  2. Scrap into a large bowl and add remaining ingredients. Mix gently just until combined (take care not to over mix)
  3. Shape into a loaf on a parchment or foil-lined baking sheet.
  4. Brush with barbecue sauce.
  5. Bake at 350 F for 45 to 55 minutes. 

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Sweet Molasses Barbecue Sauce

Prep time: 5 minutes

Total time: 5 minutes

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 sweet molasses barbecue sauce

Sweet Molasses Barbecue Sauce Recipe

Ingredients:

  • ¾ cup brown sugar
  • ¾ cup ketchup (or up to 1 cup)
  • ¼ cup cider vinegar
  • 1/4 cup water
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 Tbsp. Worcestershire Sauce
  • 2 tsp. dry mustard
  • 2 tsp. paprika
  • ½ tsp. smoked paprika
  • ½ to 1 tsp. black pepper
  • 1/2 tsp. coarse salt (optional)

Instructions:

  1. Whisk together all sauce ingredients in a large bowl.  Transfer to a jar with a tight fitting lid and refrigerate.

This sauce will last in the fridge for at least a month.

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Chicken Kabobs with Sweet Molasses Barbecue Sauce

Servings: 6 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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chicken kabobs with sweet molasses barbecue sauce

Kabobs are my kind of barbecue dish — quick to cook and virtually fool proof, especially for chicken.

I have too many childhood memories of community chicken barbecues where I was served chicken legs that were black and crispy on the outside and still raw in the middle.  They looked so good on the outside but you just couldn’t eat them.

I don’t want to stress over my chicken and I don’t want to be poking it to pieces during grilling to see if it’s cooked.

No, chicken kabobs are the way to go, especially these chicken kabobs with sweet molasses barbecue sauce.

chicken kabobs with sweet molasses barbecue sauce

With this recipe you get that chicken barbecue feeling, complete with a slathering of old fashioned tasting barbecue sauce, and you get meat that’s cooked just right.

This simple barbecue sauce is no-cook – you just mix up the ingredients and set the meat to marinate. Feel free to adjust the ingredient quantities if you’d like more spice, or add a dash of hot sauce, or may be a bit more smoked paprika, or some minced onion….

chicken kabobs with sweet molasses barbecue sauce

Kabobs are a great dish for entertaining too because there is no slicing or carving involved. Single servings on a stick and grab two if you’re hungry.

This finger-food versatility of kabobs makes them ideal for summer.

Chicken Kabobs with Sweet Molasses Barbecue Sauce Recipe

Sweet Molasses Barbecue Sauce

Ingredients:

  • ¾ cup brown sugar
  • ¾ cup ketchup (or up to 1 cup)
  • ¼ cup cider vinegar
  • 1/4 cup water
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 Tbsp. Worcestershire Sauce
  • 2 tsp. dry mustard
  • 2 tsp. paprika
  • ½ tsp. smoked paprika
  • ½ to 1 tsp. black pepper
  • 1/2 tsp. coarse salt (optional)
  • 2 lbs. boneless, skinless chicken breast or thigh, cut into chunks or strips
  • ¼ cup chopped cilantro

Instructions:

  1. Whisk together all sauce ingredients in a large bowl. Remove half of sauce to a jar and add chicken to the bowl.
  2. Cover and place chicken in fridge to marinate for two hours to overnight.

When ready to cook:

  1. Preheat grill to medium or preheat oven broiler.
  2. Thread chicken pieces onto skewers, shaking off extra sauce (soak skewers in cold water for 30 minutes beforehand, if they’re wooden)
  3. Grill until done, turning once after 5 minutes. (Total time will depend on size of your chicken pieces)
  4. Drizzle with additional sauce and sprinkle with cilantro before serving.

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Julie’s rhubarb barbecue sauce

Servings: 8-10 serving(s)

Prep time: 5 minutes

Total time: 20 minutes

Cooking time: 15 minutes

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rhubarb barbecue sauce is tangy and sweet

I still have a bit of rhubarb in the fridge and plan to raid a friend’s patch on the weekend so I’ll have some in the freezer. When it’s snowing in February I like to make summer pies and pretend…

In the meantime I’m enjoying using up lots of fresh rhubarb and settling into the summer-ish weather that has finally come our way. My kids have been swimming in the river and the brook, they’re wearing shorts to school and I have stocked up on sunscreen.

rhubarb barbecue sauce is tangy and sweet

But we haven’t pulled the barbecue out yet.

I love the idea of barbecuing but I lack talent and know-how. There is also the fear factor.

May be it was one too many half-cooked, half burned chicken legs at community barbecues while I was growing up. Although more than likely my aversion is related to the jury-rigged gas barbecues I grew up with.

Why is it the handy starter button always conked out?

We’d end up poking a lit match through the little hole in the side of the BBQ, and hope for the best.

There are videos on YouTube of people who do things like that.

As a result, I do a lot of “oven” barbecuing. Works for me.

rhubarb barbecue sauce is tangy and sweet

Now let me tell you how great rhubarb is in a BBQ sauce. The sour, puckering flavour of rhubarb is a perfect foil for the tangy sweet of molasses and the cooked rhubarb gives the sauce lovely texture. This recipe would work with frozen rhubarb too.

 

Julie’s Rhubarb Barbecue Sauce recipe

Slightly adapted from Dinner with Julie blog

  • 2-3 large stalks of rhubarb, chopped (about 2 cups)
  • 3/4 cup water
  • 1 onion, diced
  • 2-3 garlic cloves, crushed
  • 1 cup ketchup
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 cup packed brown sugar
  • 1/4 cup apple cider vinegar
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. grainy mustard (or Dijon mustard)
  1. In a small saucepan simmer the rhubarb with the water until the rhubarb is very soft.
  2. In a medium pot sauté the onions in the oil until soft but not brown. Add the garlic and cook another minute.
  3. Add the rhubarb mixture along with the remaining ingredients and bring to a simmer; cook for 10-15 minutes, until the mixture thickens.
  4. Puree

Makes about 2 cups. From Dinner with Julie

rhubarb barbecue sauce is tangy and sweet

Try my Uncle George’s Beer Barbecue Sauce recipe

Beer barbecue sauce recipe

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Quick coffee toffee sauce

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Coffee toffee sauce

I have a friend who makes supper special for her kids every night of the week.

On Monday they have an upside-down supper, so start with dessert. On Tuesday her daughter chooses her favourite dish and on Wednesday it’s her son’s turn. Then there’s dessert surprise night, supper surprise night and breakfast-for-supper night. (I forget the seventh).

She has her kids totally engaged in mealtime and has turned what was once plain old suppertime into an exciting event all week long. The added bonus: it’s actually a great approach to meal planning.

I was thinking about how to fit “dessert surprise night” into a busy schedule and toffee sauce came to mind.

A sticky sauce is the best way I know to turn a basic cake or dish of ice cream into an irresistible dessert. There’s something about the way sauce dribbles down the side of a slice of cake and pools on the plate that lends an air of decadence. And a warm sauce over ice cream is something magical. The coffee twist in this sauce is a tasty change from chocolate or plain butterscotch. Try serving it over chocolate gingerbread.

 Quick coffee toffee sauce

  • ½ cup water
  • 1 Tbsp cornstarch
  • ½ cup Crosby’s Fancy Molasses
  • 2 Tbsp brown sugar
  • 2 Tbsp butter
  • ½ tsp vanilla
  • ½-1 tsp instant espresso powder or instant coffee*
  1. In a saucepan over medium heat, whisk together water and cornstarch.
  2. Stir in molasses, brown sugar and butter.
  3. Bring to a gentle simmer and stir until butter melts, sugar dissolves and sauce is smooth and begins to thicken (less than 5 minutes).
  4. Remove from heat and stir in vanilla and coffee.

*If you don’t have instant coffee or espresso, simply substitute  ½ cup brewed coffee for the water in step 1. The end result will be a sauce with a stronger coffee flavour.

So you tell me…Which would you rather eat…

This piece of cake…

Or this piece of cake…

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Beer barbecue sauce with molasses – let summer begin!

Servings: Makes 1 1/2 cups serving(s)

Prep time: 5 minutes

Total time: 15 minutes

Cooking time: 10 minutes

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Beer-bbq-sauce-839x1024

This homemade beer barbecue sauce with molasses is simple and so flavourful. Use it on chicken, steak, vegetables, whatever. It’s great for oven “barbecuing” too.

This is that last day of school for my kids so the official kick off to summer in my books. The occasion calls for a summer barbecue to celebrate two months of freedom and a break from the morning rush.

This beer barbecue sauce recipe came from my Uncle George decades ago. He was very into grilling and we were not so this recipe helped us along. I can’t say we ever became a family of barbecue aficionado but our meals made on the grill could pass with a push.

How to cook chicken on the barbecue using indirect heat:

I have always felt out of my element cooking with the barbecue so more often than not default to “oven” barbecuing. I suspect the distance between the kitchen and the barbecue is much to blame since all of that running back and forth to manage things cooking in both places is often more effort than it’s worth. Still, I have somewhat mastered the art of indirect cooking on our backyard grill. It’s a wonderful method for half chickens and is more relaxing since there is no need to hover over the flames. Instead you simply heat the grill to medium, turn off one side, place the chicken on the “off” side and close the lid. There is a little moving and flipping required from time to time since the side of the bird closest to the heat cooks more quickly but still, it’s fairly low maintenance.

When the chicken is pretty much cooked through I apply a few layers of this sauce during the final 10 minutes or so of cooking.

Tip:

To change up this recipe use different types of beer. We have always made beer barbecue sauce with a locally brewed lager but I had a note from someone who tried it with a sturdy stout beer and had great success.

Beer Barbecue Sauce with Molasses

  • 1/2 cup minced onion
  • ½ cup Crosby’s Fancy Molasses
  • ¼ cup Dijon mustard
  • ½ cup chili sauce
  • 1 tsp. Worcestershire sauce (look for gluten-free if nexessary)
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ cup beer
  1. Saute the onion in 1 Tbsp. of oil until soft. Add remaining ingredients, bring to a boil and simmer for 10-20 minutes. (Sauce will thicken as it cools.)
  2. Brush barbecue sauce on grillables during the last few minutes of grilling.

Nutritional info: Per Tbsp. Calories: 24, Fat: 0 g, Saturated Fat: 0g, Cholesterol: 0 mg, Sodium: 29.5 mg, Carbs: 5.4 g, Sugar: 3.3 g

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