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Tennessee Red Sauce
Duration:
20:00
Level:
Easy
Tennessee Red Sauce is a tangy and slightly sweet vinegar-based sauce that hails from the heart of Tennessee barbecue tradition. Known for its vibrant, zesty flavor profile, this sauce combines the acidity of apple cider vinegar with the richness of ketchup and the deep sweetness of pure cane syrup. Unlike the thicker, molassesheavy sauces found in other regions, Tennessee Red Sauce is thinner and more pourable, allowing it to soak into the meat and enhance its natural flavors.
Step by Step Guide
Step 1
Mix Ingredients: In a medium saucepan, combine the apple cider vinegar, ketchup, and pure cane syrup. Stir in the coarse ground black pepper, crushed red pepper flakes, kosher salt, and ground mace until well mixed.
Step 2
Heat the Sauce: Place the saucepan over medium heat. Bring the mixture to a boil, stirring occasionally.
Step 3
Simmer and Adjust Flavor: Once the sauce reaches a boil, reduce the heat to low and let it simmer for 20 minutes, stirring occasionally. Taste the sauce and, if you prefer it sweeter, add the sugar at this stage, stirring until dissolved.
Step 4
Cool the Sauce: Remove the saucepan from heat. Carefully pour the hot sauce into a clean Mason jar or bottle. Allow it to cool to room temperature before sealing the jar.
Step by Step Guide
Step 1
Mix Ingredients: In a medium saucepan, combine the apple cider vinegar, ketchup, and pure cane syrup. Stir in the coarse ground black pepper, crushed red pepper flakes, kosher salt, and ground mace until well mixed.
Step 2
Heat the Sauce: Place the saucepan over medium heat. Bring the mixture to a boil, stirring occasionally.
Step 3
Simmer and Adjust Flavor: Once the sauce reaches a boil, reduce the heat to low and let it simmer for 20 minutes, stirring occasionally. Taste the sauce and, if you prefer it sweeter, add the sugar at this stage, stirring until dissolved.
Step 4
Cool the Sauce: Remove the saucepan from heat. Carefully pour the hot sauce into a clean Mason jar or bottle. Allow it to cool to room temperature before sealing the jar.
Rich Rosendale, CMC
I am passionate about sharing culinary knowledge and inspiring others.
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