Honey Ginger BBQ Sauce

While looking for something different, I came upon this sweet and tangy sauce by Alexis Touchet, published in Gourmet Live on 6/27/2012.  It was designed to be used for their grilled shrimp and grilled corn recipes, as part of a new twist for a Fourth of July cookout, so that's what I did.  Both the shrimp and the corn were delicious.  While I know that sweet corn doesn't need a sauce, it's nice to change it up once in a while.

 

Honey-Ginger Barbecue Sauce

Makes 1 1/4 cups

Active time: 15 min
Total time: 35 min

 

1 1/2 cups apple cider vinegar

1/2 cup mild honey

1/2 cup ketchup

1 1/2 tablespoons hot sauce, such as Tabasco

4 large garlic cloves, minced

2 tablespoons minced peeled ginger

1 teaspoon salt 

Stir together all sauce ingredients in a 2 quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1 1/4 cups, 25 to 30 minutes. (Stir frequently toward end of cooking to prevent sticking.)

Sauce can be made 3 days ahead and refrigerated once cooled.  Also can be doubled.  Reheat before using.

Notes: I used Sriracha in place of Tabasco.  Just like they said, it was sweet and tangy, and I loved it on the shrimp.