Tangy Balsamic BBQ Sauce

  • Yield: 2 1/2 cups
  • Prep Time: 20m
  • Cook Time: 30m
  • Ready In: 50m

“Barbecue sauce is like a beautiful woman. If it is too sweet, it’s bound to be hiding something.” – Lyle Lovett

As I wrote in my last posting for 14-Spice Dry Rub,  The Yummy Life has long been one of my favorite cooking blogs.  Monica Matheny offers hundreds of great recipes but, even better, she offers instructional photo tutorials and promptly responds to visitors questions and comments. In addition to the dry rub mix, now Monica has provided me with my “go to” barbecue sauce and the beautiful thing about this recipe is that it’s suitable & safe for canning.  Unless I use it all myself, I plan to give bottles of BBQ sauce to family and friends as Christmas gifts.

This sauce is great on everything … pork, beef, chicken, burgers, meatballs and even pizza.  It is packed full of sweetness but remains tangy. Personally I prefer to serve this sauce warm but it is delicious warm, room temperature or cold out of the fridge.

I adapted this recipe from Monica’s at TheYummyLife.com after making just a few subtle changes. (Note – I used Turbinado sugar instead of dark brown sugar and Balsamic vinegar instead of Apple Cider vinegar.)  Monica offers three variations of her sauce and I am staying with just the Sweet & Tangy version, so visit The Yummy Life blog to read about the other variations …. Spicy and also Smoky.



  • 2 1/2 T Turbinado sugar (or 2 T dark brown sugar)
  • 2 cups tomato ketchup (organic or healthy choice preferred)
  • 1/2 cup Balsamic vinegar that has at least 5% acidity
  • 2 T Worcestershire sauce
  • 1 T prepared yellow mustard
  • 2 T honey
  • 2 T 14-spice dry rub mix (posted elsewhere in this blog)
  • 4 T fresh orange juice (no pulp)


In a large saucepan combine all ingredients and mix well.  Over medium heat, bring to a broil; reduce heat to low and simmer for 30 minutes.

Stir occasionally as the sauce cooks and you will probably want to use a spatter screen.  Remove and allow to cool before placing the sauce in an airtight container.  Place in refrigerator where it will keep for up to a month.

About CANNING –  This recipe is suitable for water-process canning as long as you don’t reduce the ratio of vinegar to other ingredients. Doubling the recipe makes enough for five 1/2-pint jars. Ladle hot sauce into hot jars leaving 1/4″ head space. Process half and full pints for 20 minutes in boiling water canner. For detailed canning instructions, see Monica’s very informative photo tutorial with Step-By-Step Canning Tips.

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