A classic Kansas City-style sauce with a definite hint of ginger.
2 cups tomato puree
1 cup tomato sauce
1/4 cup dark brown sugar, firmly packed
1/4 cup wine vinegar
2 tablespoons minced candied ginger
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon minced dried onion
1 lemon, unpeeled, sliced thinly
1 garlic clove, minced
2 teaspoons black pepper
1 teaspoon celery salt
1 teaspoon dry mustard powder
Combine all of the ingredients in a nonreactive saucepan and blend well. Place over medium heat and simmer for 20 minutes, stirring occasionally.
How to use it: use warm or chilled as a finishing sauce for pork of any kind. It’s also a good sauce for pulled pork sandwiches and a nice glaze for poultry — start painting it on meat about 30 minutes before the end of the cooking time. This sauce will keep for several weeks in an airtight container in the refrigerator.
makes 3 cups.