KENNY ROGERS MAKES AN ALL-AROUND BARBECUE SAUCE THAT CAN BE USED FOR MULTIPLE TASKS, INCLUDING BASTING MEATS ON THE GRILL, GLAZING BROILED CHOPS, AND SERVING ALONGSIDE PULLED PORK AND CHICKEN.
1 cup unsweetened applesauce
11/4 cups dark brown sugar
1/2 cup ketchup or chili sauce
1/4 cup fresh lemon juice
2 tablespoons white wine vinegar
1 tablespoon smoked paprika
1 tablespoon kosher salt
1 teaspoon pepper
1/2 teaspoon cinnamon
1. Combine all the ingredients in a medium saucepan. Whisk constantly as the mixture comes to a boil.
2. Reduce the heat to low and simmer the sauce for 15 minutes, stirring frequently. Make sure the brown sugar is dissolved and not sticking to the bottom of the pan.
3. Set the sauce aside if using right away and keep warm. If making the sauce for future use, let it cool, then store it in an airtight container in the refrigerator for up to 3 weeks.
Makes about 3 cups
This sauce freezes well. Put a piece of plastic wrap on the surface of the sauce to keep ice crystals from forming, then seal tightly.