Ingredients:

  • 1.5 cups (340g) Ketchup
  • 1 cup (320g) Concord Grape Jelly
  • 2 tbsp (30ml) Apple Cider Vinegar
  • 1 tbsp (15ml) Worcestershire Sauce
  • 1 tbsp (15ml) Yellow Mustard
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 0.5 tsp Smoked Paprika
  • 0.25 tsp Cayenne Pepper

Instructions:

  1. Place the 1.5 cups ketchup and 1 cup grape jelly into your cold saucepan.
  2. Pour in the 2 tbsp apple cider vinegar and 1 tbsp Worcestershire sauce.
  3. Add the 1 tbsp yellow mustard, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp smoked paprika, and 0.25 tsp cayenne pepper.
  4. Set the burner to medium low and whisk constantly until the jelly lumps disappear and the mixture is uniform.
  5. Increase the heat slightly to medium until small bubbles begin to break the surface around the edges.
  6. Reduce heat to low and let it bubble gently until the sauce darkens to a rich mahogany and coats the back of a spoon (about 10 minutes).
  7. Give it one last vigorous whisk to ensure the spices are fully distributed.
  8. Remove from heat and let it sit for 5 minutes until it thickens further and develops a high gloss sheen.
  9. Dip a piece of bread or a spoon in — adjust the salt or vinegar if you want more 'zing.'