Whiskey BBQ Sauce(makes about 1-1/2 cups)
2 Tablespoons canola oil
1/2 cup shredded onion
1-1/2 cups water
6 ounce can tomato paste
1/2 cup apple cider vinegar
1/2 cup dark brown sugar
2-1/2 Tablespoons honey
2 Tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1-1/4 teaspoon liquid smoke
1 Tablespoon molasses
1 Tablespoon Jim Beam Whiskey
1-2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon red cayenne pepper (more if you like it spicier)
Heat oil in saucepan over medium heat. Add onions and cook for up to 5 minutes.
Add water, tomato paste and rest of ingredients. Whisking to incorporate.
Bring mixture to boil and lower heat to simmer uncovered for 1 hour. I used a splatter shield on top of mine. It lets the moisture out so it can thicken but the tomato doesn't bubble and splash all over. You will need to stir occasionally. You can double the recipe but it may take longer to get it to the right consistency.
Ladle hot into clean, hot pint jars, leaving 1/2" headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Water bath process for 20 minutes.*
*As with all canning recipes please refer to the National Center for Home Food Preservation for information on what can be water bath canned and what needs to be pressure canned. Each elevation has their own time needed to process. General rule of thumb is items under 4.6 pH can be safely water bathed.