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Sweet Barbecue Sauce

Recipe Courtesy of Emeril Lagasse

One 14-ounce bottle of ketchup
1/2 cup water
2 teaspoons molasses
2 teaspoons Creole or whole grain mustard
2 teaspoons chopped garlic
1/4 cup chopped onions
2 tablespoons firmly packed light brown sugar
Dash of hot pepper sauce
Dash of Worcestershire sauce
Pinch of salt
Pinch of cayenne
2 teaspoons peeled and grated fresh ginger
Pinch of freshly ground black pepper

In a food processor fitted with a metal blade, combine all of the ingredients. Process until smooth, about 15 seconds. Scrape down the sides with a rubber spatula. Pulse two or three times. Refrigerate overnight before using.

Yield: 2 cups

Recipe adapted from Emeril Lagasse's cookbook, Emeril's Creole Christmas, published by William Morrow

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Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved

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