Hibiscus Barbecue Sauce
Updated: Nov 2
From Feast Magazine
Yields 3 cups
Ingredients
• 2 cups pineapplejuice
• 1 cup dried hibiscus flowers
• 1-1/2 cups ketchup (1 cup is enough unless you want it tomato-y)
• 3/4 cup tightly packed brown sugar (or to taste)
• 1 clove garlic, grated
• 2 Tbsp apple cider vinegar
• 1 Tbsp soy sauce
• 1 tsp kosher salt
• 3/4 tsp ground ginger (or 1 tsp. fresh ginger)
• 1/2 tsp cayenne pepper
Preparation
In a medium saucepan over medium heat, heat pineapple juice until bubbling. Add dried hibiscus flowers, reduce beat to low and simmer for 10 minutes. Strain out hibiscus flowers using a mesh strainer, pressing flowers to extract any remaining liquid.
Transfer hibiscus liquid to a large saucepan off heat. Add ketchup,, brown sugar, garlic, apple cider vinegar, soy sauce, salt, ginger and cayenne pepper, stirring to combine. Heat on medium until mixture comes to a boil; reduce heat to medium-low and let simmer for 25 to 30 minutes, stirring occasionally, until sauce has reduced and thickened slightly. Transfer to canning jars.
