Barbecue Sauce

2      teaspoons unsalted butter

1      cup finely chopped onion

1      garlic clove, peeled, finely chopped

2      cups tomato ketchup

1      cup water

¼     cup tomato paste (salt-free)

¼     cup cider vinegar

¹∕³     cup molasses

¹∕³     cup honey

2      tablespoons Worcestershire sauce

2      tablespoons soy sauce, low- sodium

1      tablespoon prepared horseradish

1      tablespoon chili powder

(heat level to taste)

2      teaspoons instant espresso powder

1½   teaspoons dry mustard

1-2   teaspoons liquid smoke (to taste)

½-1  teaspoon hot sauce such as Tabasco®

Nutritional information per serving (¼ cup):

Calories 127 (7% from fat) • carb. 29g • pro. 2g • fat 1g • sat. fat 0g

• chol. 1g • sod. 988mg • calc. 79mg • fiber 1g

Melt the butter in a Cuisinart® 3¾-quart saucepan over medium heat. Add onion and garlic; cook over medium heat until softened and opaque, about 3 to 4 min- utes – do not brown. Add ketchup, water, tomato paste, vinegar, molasses, honey, Worcestershire sauce, soy sauce, horseradish, chili powder, instant espresso, and dry mustard. Stir to blend. Bring the mixture to a boil. Reduce heat and simmer, uncovered over low heat, about 50 to 60 minutes. Stir in liquid smoke and hot sauce to taste.

Cool and refrigerate in a covered container until ready to use. May also be frozen.