Jagermeister BBQ Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 4 hrs |
| Total Time | 5 hrs 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 ml liqueur (Jägermeister)
- 1 glass sour cherries, pitted
- 1 packet tomatoes, happened
- 3 tablespoon sugar beet syrup
- 2 tablespoon paprika powder, smoked
- 2 tablespoon mustard, hotter
- 1 tablespoon salt
- 1 tablespoon garlic
- 5 tablespoon honey
- 3 tablespoon chocolate syrup
- 1 teaspoon cayenne pepper
- 100 g suar, brown
- some oil
Print Recipe
Pin Recipe Instructions
- Sweat the onions with a little oil in the pan and add the honey. After about 5 minutes I add the rest and let it slowly boil down until the desired consistency is reached. After about 1 hour of cooking, I puree everything completely so that the cherries have a more consistency and are chopped up.
- Then simmer for 3 - 4 hours on a low heat and reduce. For me, I always do this at level 3 (9-level record). Rinse jars with hot water to preserve, pour in sauce and turn upside down with the lid closed. Let it cool down and then put it in the fridge.
- I always take the True Fruits bottles for filling and wake the BBQ sauce in them.
- Since I`ve been asked several times how I make this BBQ sauce, I`ve now written it down here for everyone. I hope you like it as much as my guests and me always.
- The sauce goes well with pork, lamb or beef. Also perfect in a somewhat liquid form with twice the amount of sugar, as an ice cream for ribs or chicken wings as a finish.
- In terms of taste, everything bitter from the Jägermeister is gone after 4 - 5 hours of cooking, and there is almost no alcohol left.
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