MAKES ABOUT 2½ CUPS
This sweet barbecue sauce is the perfect dip for baked sweet potato fries. Try using it as a marinade for grilled portobello mushroom caps.
2 CUPS KETCHUP
3 TABLESPOONS SCNE SUGAR
2½ TABLESPOONS LOW-SODIUM SOY SAUCE
2½ TABLESPOONS APPLE CIDER VINEGAR
2 TEASPOONS MINCED GARLIC
PINCH OF DRY MUSTARD POWDER
PINCH OF RED PEPPER FLAKES
1. In a saucepan, combine all of the ingredients over medium heat. Whisk the mixture well and bring to a simmer.
2. Simmer for 15 minutes.
3. Remove from heat and cool to room temperature.
4. Store in an airtight container in the refrigerator.