Kalamazoo K-SMOKE-42-R-PW, Use And Care Manual

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Onion Marmalade Barbecue Sauce
Layers of flavor are the key to a great barbecue sauce. This one is rich and chunky, with a
base of sweet, caramelized onions. A hit of red wine vinegar balances the sweetness, and
barley malt syrup is the ingredient that will keep them guessing. This sauce is worth the time
investment. We like it particularly well with smoked beef.
Yields 2 Cups
2 tablespoons unsalted butter
1 large red onion, diced
4 cloves garlic, minced
1 tablespoon smoked paprika
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground cloves
1/2 cup barley malt syrup (check near
the honey at your organic market)
1/4 cup red wine vinegar
1/2 cup ketchup
1/4 cup whole grain mustard
3/4 cup light brown sugar
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
Directions
Melt the butter over medium heat in a large saucepan. Add the onions
and garlic, turning occasionally. After 5 minutes, turn the heat up to
high. Stir frequently until the onions are browned, completely soft, and
reduced to 1/4 their original volume.
Stir in the paprika, cayenne and cloves to distribute evenly. Whisk in
all the remaining ingredients except for the pepper. Bring to a simmer,
stirring occasionally. Maintain at a simmer for as little as 1 hour or as
much as 2 hours, stirring as often as needed to prevent burning on the
bottom of the pan.
Stir in the pepper and test for taste. Add more salt or brown sugar as
desired. The finished sauce should be thick and chunky with a deep
burgundy color. When cool, it will become quite sticky. Keep warm
until time for use. Leftover sauce can be refrigerated in an air-tight
container for 1 week.