An easy recipe for an essential smoky barbecue sauce to jazz up your burgers and sides
Prep:5 mins
makes 450ml
200g ketchup100ml cider vinegar100g dark muscovado sugar1 tbsp Worcestershire sauce1 tsp smoked paprikajuice ½ orange2 tsp liquid smoke (optional)1 garlic clove, crushed15g butter
STEP 1Combine the ingredients in a saucepan, then season. Bring to the boil and bubble for 3-4 mins until the sugar and salt have dissolved and the sauce is glossy. Remove from the heat, transfer to a jar, and leave to cool. Will keep in the fridge for up to 2 weeks.
