Zinfandel Barbecue Sauce

1. 1

   Melt the butter in a heavy saucepan over medium heat.

2. 2

   Add the shallots and garlic, cook until just beginning to brown, 3 or 4 minutes.

3. 3

   Add all but 2 tablespoons of the wine and bring to a boil.

4. 4

   Let the mixture boil until reduced to about 1/2 cup.

5. 5

   Reduce the heat and stir in the ketchup, brown sugar, honey and liquid smoke.

6. 6

   Add salt and pepper to taste.

7. 7

   Let the sauce simmer gently until thick, 6 to 10 minutes, adding the remaining 2 tablespoons wine after 4 minutes.

8. 8

   Serve sauce warm.

9. 9

   It will keep in the frige, covered for several weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.