Red Wine Bbq Sauce Williams Sonoma Recipes

RED WINE BARBECUE SAUCE

Red Wine Barbecue Sauce image

Plan ahead this sauce needs to be refrigerated overnight before using, as the flavors will intensify. You can purchase liquid smoke in any of the major supermarkets. This is one of the best BBQ sauces I have tryed yet!

Provided by Kittencalrecipezazz

Categories Sauces

Time 32m

Yield 2 cups (approx)

Number Of Ingredients 11

Ingredients

2 -3 tablespoons oil
2 -4 minced garlic cloves (or to taste)
1 small onion, minced (or very finely chopped)
1/2 teaspoon cumin
1/2 teaspoon dried chipotle powder (or to taste)
1 teaspoon crushed red pepper flakes (optional)
2/3 cup dry red wine
1 cup ketchup
2 tablespoons apple cider vinegar
2 tablespoons soy sauce
1/4 teaspoon liquid smoke

Steps:

Heat oil in a saucepan over medium heat.
Add in garlic, onions, cumin and chipotle chile powder and crushed red pepper flakes (if using) stir with a wooden spoon for about 1 minute to release flavors.
Add in wine; simmer for 2 minutes.
Add in ketchup, vinegar, soy sauce and liquid smoke flavoring; mix to combine and simmer for 20-25 minutes longer (can simmer longer).
Cool to room temperature and refrigerate overnight to blend flavors.

Nutrition Facts : Calories 340.4, Fat 14.3, SaturatedFat 2.1, Sodium 2355.2, Carbohydrate 38.4, Fiber 1.3, Sugar 29.8, Protein 4.7

RED WINE BARBEQUE SAUCE

Red Wine Barbeque Sauce image

Categories Sauce Wine Simmer Boil

Yield Makes about 1 cup

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
2 large shallots, coarsely chopped
2 cloves garlic, coarsely chopped
2 tablespoons ground ancho chile
1 tablespoon smoked sweet Spanish paprika
1/4 teaspoon ground chile de árbol or cayenne
1 cup dry red wine, such as Pinot Noir
1 cup ketchup
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Kosher salt and freshly ground black pepper

Steps:

Heat the oil in a heavy medium saucepan over medium heat. Add the shallots and garlic and cook until soft, 3 to 4 minutes. Add the ground ancho, paprika, and ground chile de árbol and cook for 30 seconds. Raise the heat to high, add the wine, and boil until completely evaporated.
Add the ketchup and 1/2 cup water and bring to a boil. Lower the heat and simmer for 5 minutes. Add the mustard, vinegar, Worcestershire, chipotle, brown sugar, honey, and molasses and simmer, stirring occasionally, until thickened, about 10 minutes.
Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper. Pour into a bowl and allow to cool at room temperature. The sauce will keep for 1 week in a tightly sealed container stored in the refrigerator.

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