2 tbsp olive oil
3 1/2 cups tomato puree
1/2 cup rye whiskey
1 cup maple syrup
1/4 cup Worcestershire sauce
1/4 cup apple cider vinegar
1 tsp cinnamon
1 tsp powdered ginger
1/2 tsp dried thyme
1 tsp black pepper
1 tbsp onion powder
Instructions:
In a medium sized saucepan, saute the garlic in the olive oil for just a minute to soften it. Add all of the other ingredients and simmer for 20 minutes, stirring often.
I like to use an immersion blender to purree the sauce again at the end but this is not completely necessary.
The sauce turned out beautifully tangy and sweet with just a little hit of the oaky, peppery whisky. It was utterly delicious on these grilled wings we tried them on first.
We also have tried this on grilled pork tenderloin which was also excellent. I can see it going equally well with beef; on either steaks or smoked brisket would be delicious!
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