Foster’s Sweet and Tangy Barbecue Sauce
The addition of fresh ginger and fresh orange juice gives this barbecue sauce a very fresh, slightly spicy flavor. The addition of coffee helps cut the acidity of the tomatoes. The sauce is great on chicken, pork and beef: it’s easy to make and keeps almost indefinitely in the refrigerator.
Makes About 1 Quart Sauce
3 cups canned crushed tomatoes
1 cup firmly packed light brown sugar
1 cup cider vinegar
3/4 cup Worcestershire sauce
1/4 cup brewed strong coffee
1/4 cup fresh orange juice
2 tablespoons peeled, julienned fresh ginger
Juice of 2 lemons
2 garlic coves, minced
1 tablespoon dry mustard
1 tablespoon freshly ground black pepper
1 tablespoon red pepper flakes
1. Combine the tomatoes, brown sugar, vinegar, Worcestershire sauce, coffee, orange juice, ginger, lemon juice, garlic, mustard, black pepper and red pepper flakes in a a large saucepan over medium-high heat.
2. Bring to a low boil, reduce heat to low, and simmer 30 to 45 minutes, until the mixture has thickened and reduced by about one-quarter. Use immediately or refrigerate in an airtight container until ready to use.