Mango Mustard Barbecue Sauce
1 cup yellow mustard
1 cup cider vinegar
½ cup honey
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon cumin
½ teaspoon cayenne
½ teaspoon salt
½ teaspoon ground black pepper
1 package (10 ounces) frozen mango chunks, thawed
In a medium saucepan over medium, combine all ingredients. Cook for 30 minutes, stirring frequently. Working in batches if needed, transfer the mixture to a blender and puree until smooth. Cool, then refrigerate in sealed glass jars for 2 weeks.
Makes 2½ cups.
Cook’s note: This fruity and spicy sauce is equally delicious slathered on chicken or pork.
@Recipe nutrition:Nutrition values per ¼ cup: 75 calories, 0 fat, 19 g carbohyrates, 1 g fiber, 0 protein, 0 cholesterol, 479 mg sodium.
Alison Ladman