Honey, Maple & Chipotle BBQ Sauce

I've been impatiently waiting for summer since last summer. It's the end of May and the weather isn't quite right. It's cooler than usual. Barbecue season is almost here, it's just been way too cold for me to get outside and grill. So today I decided to make a BBQ sauce that I could jar and use all season long. What else would I do on a freezing cold day off? Of course I'm going to make something...I must concoct something delicious on my day off. If I'm not cooking at work I'm cooking at home! This sauce is sweet, smokey and a little spicy. Divide the recipe if you don't want to make so much sauce. This recipe should last up to a couple weeks in the fridge. You can literally put this s%^$ on EVERYTHING...Pulled pork, burgers, sliders, pizza, chicken, steak. It's going to be my all purpose BBQ sauce for EVERYTHING!

Here she is...

Ingredients

1/2 cup Honey

1/2 cup real Maple Syrup

1 cup ketchup

1 can Chipotle peppers in adobo sauce

1 tsp cinnamon

1 tsp nutmeg

1L water, chicken stock, or veg stock

4 medium onions

4 cloves garlic

1 Bay Leaf

1tbsp Apple Cider vinegar

1 tbsp olive oil

Method

1. Chop onions and garlic finely. Roughly chop chipotles and set aside with adobo sauce 

2. Heat olive oil in pot, sweat onions, and garlic until fragrant (no colour)

3. Add all the remaining ingredients to the pot

4. Simmer for an hour until thickened

5. Add salt and pepper to taste
6. Remove Bay leaf and discard

6. Blend in a blender or with immersion blender

Jarring Method

1. Clean and wash Mason jars in the dishwasher

2. Boil jars (after they come out of the dishwasher), lids, and screw tops in a boiling water bath

3. Drain boiled jars upside down on a clean towel

4. Ladle hot/boiling barbecue sauce into sterile jars (if you use a funnel to do this, boil it too)

5. Using tongs, place a lid on the jar and then screw a screw top down on the jar

6. Place filled jars in a boiling water bath that covers the jars by at least 2 inches

Boil for 25-30 minutes

7. Remove jars and allow to sit until the "pop up" part of the lid sucks down (sometimes you can hear this happen; it goes "pop."

8. When jars have completely cooled, remove the screw top, and store in a cool dry place.

Happy Sauce Making!

-Alexandra