Sweet, tart and spicy!

Makes approx. 1 cup

1 c. ketchup

1/4 c. Grade B maple syrup

1/2 c. ginger beer (I used Goya brand – gluten-free)

3 T. dark brown sugar

2 T. Balsamic vinegar

2 t. mild curry powder

1/4 t. ground allspice

light sprinkle cinnamon

freshly ground black pepper to taste

salt to taste

2 T. extra virgin olive oil

Combine all ingredients in small saucepan, over medium heat. Stir to incorporate all ingredients. Cook for about 3 minutes, stirring often.

Continue to cook, uncovered, on very low heat for about 30 minutes. Set aside till ready to use. Serve warm or at room temperature.

* I used Ginger Beer Barbecue Sauce as a dipping sauce for Pan-Fried Soy Sausage Canapes.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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