McLaren Port Huron – a leader in healing, your partner in health.

BBQ Sauce

1/2 pound of butter, diced
2 large onions, diced
15 cloves of garlic, chopped
8 ounces of tomato paste
2 liters of Black Cherry Faygo soda
1 1/2 cups of cider vinegar
1 cup of Worchestershire sauce
32 ounces of ketchup
3 cups of brown sugar, packed
4 tablespoons of dark chili powder
2 tablespoons of ground coriander
1 tablespoon of ground cumin

Lightly brown onions and garlic in butter. Add tomato paste and cook for 5 minutes. Deglaze with Black Cherry Faygo and reduce slightly. Add ketchup and bring back up to a simmer. Add dry ingredients and simmer until brown sugar is melted, whisking often. Continue to simmer approximately 10-15 minutes. Using a hand blender or food processor, puree until smooth.