Joy the Baker

Bourbon Orange Coriander Barbecue Sauce

June 30, 2011

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This is one of the most satisfying things I’ve made in a long time.

It’s sauce.  It’s just sauce.

I know.

But would you look at it.  Rich, burgundy colored, speckled with coarse black pepper and onion bits!

Shut.  It.  Up.

Where’s the chicken.  Tell me you brought the chicken.

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We’re making this sweet barbecue sauce in 10 easy steps.

Step 1:  saute chopped onions.  Do it.

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Step 2:  add minced garlic.  Saute that too.

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Step 3:  add bourbon.  Yes.

I mean… obviously.

If you don’t want to add bourbon.  Guess what?  You don’t have to.

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Step 4:  add orange juice and orange zest.

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Step 5:  that was cider vinegar.  Add that too.

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Step 6:  molasses.  Sexy.

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Step 7: Worcestershire sauce.  Necessary and proper.

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Step 8:  brown sugar and white nail polish.

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Step 9:  ketchup x 2.

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Step 10:  Add salt, pepper, and coriander.  Boil and simmer and simmer and serve.

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This barbecue sauce is sweet and deep.  It’s tinted with the flavors of bourbon and orange, spiced with coarse black pepper and coriander, and brightened by cider vinegar.

The cooked onions and garlic remain and little minced bits  in this sauce… if that bugs the heck out of you, you could totally put this sauce in the blender to smooth out.  Be careful blending hot liquids, leave a bit of room in the lid for the mixture to breathe.

Sweet, orange, slightly spicy… what a beautiful barbecue glaze.  I love that we can make this happen!

The chicken?  I used The Pioneer Woman’s recipe for Barbecue Chicken.

Bourbon Orange Coriander Barbecue Sauce

Print this Recipe!

makes about 2 1/2 cups

3 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1/2 cup bourbon

1/2 cup orange juice

1/2 cup cider vinegar

1 cup ketchup

1/2 cup brown sugar (1/3 cup if you’d like it less sweet)

1/4 cup molasses

2 tablespoons Worcestershire sauce

1/2 teaspoon orange zest

3/4 teaspoon ground coriander

1 teaspoon coarse ground black pepper

1/2 teaspoon salt

Heat olive oil over medium heat in a medium saucepan.  Add onions and saute until translucent and slightly browned, 3 to 5 minutes.  Add garlic and saute for 1 minute more.  Lower heat to low and add bourbon.  Scrape the browned bits of onion and garlic from the bottom of the pan as the bourbon heats.  Add the remaining ingredients.  Bring mixture to a simmer and cook for 30 to 45 minutes, until reduced and thickened.

Mixture can be stored in an airtight container in the refrigerator for up to a week.

Serve over cooked chicken, on top of meat loaf, cheese burgers or veggie burgers.


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