Tangy Balsamic BBQ Sauce

( 5 out of 5 )
Save Recipe BBQSauce_slider
  • 2 1/2 cupsYield
  • 20 mPrep Time
  • 30 mCook Time
  • 50 mReady In
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“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  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 outstanding instructional photo tutorials.  In addition to the dry rub mix, now I’ve been able to adapt Monica’s recipe to the point that I have a  new “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 also delicious at room temperature or cold right out of the fridge.

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

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 some very detailed canning instructions & tips, I suggest you visit “Canning 101” at FoodInJars.com.


Step by step method

  • 1

    Assemble all the ingredients. In a large saucepan combine all ingredients and mix well. 

  • 2

    Over medium heat, bring to a boil; 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.

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