Caribbean Burger

Recipe courtesy of

Barney's Gourmet Hamburgers

Ingredients

For the jerk sauce: 

1/2 cup fresh lemon juice (from 2 to 3 lemons)

1/3 cup extra-virgin olive oil

1/3 cup jarred jerk sauce

2 tablespoons Cajun seasoning

1 to 2 tablespoons red pepper flakes

1 small red bell pepper, finely chopped

1 large jalapeno pepper, seeded and finelychopped

3 cloves garlic, minced

For the vegetables:

2 tablespoons extra-virgin olive oil

2 carrots, cut into 3-inch sticks

1 medium zucchini, cut into 3-inch sticks

1 small red bell pepper, cut into 3-inch strips

Kosher salt

For the burgers:

Canola oil, for the grill

2 pounds ground beef chuck

Kosher salt and freshly ground pepper

4 sesame hamburger buns, split

To Make

Make the jerk sauce: Whisk the lemon juice, olive oil, jarred jerk sauce, Cajun seasoning and red pepper flakes in a bowl until combined. Stir in the bell pepper, jalapeno and garlic; cover and refrigerate overnight.

Make the vegetables: Heat a large skillet over medium-high heat and add the olive oil. Add the carrots, zucchini and bell pepper, season with salt and cook, tossing occasionally, until slightly softened, about 5 minutes. Add 1/4 cup of the prepared jerk sauce and cook until the vegetables are glazed, 1 to 2 more minutes. Remove from the heat and cover to keep warm. 

Grill the burgers: Preheat a grill to medium high and brush the grates with canola oil. Form the beef into four 3/4-inch-thick patties and season generously with salt and pepper. Grill about 4 minutes per side for medium rare. Meanwhile, lightly toast the buns on the grill.

Serve the burgers on the buns; top with the sauteed vegetables.

Photograph by Steve Giralt

Courtesy of Food Network Magazine

From: Food Network Magazine

Boston Turkey Burger with Cranberry Ketchup Sauce

By Dib's

"This is one tasty burger. I love the cranberry ketchup sauce!"

-Dib's

• 1 lb ground turkey
• 1 large egg, beaten
• 2 green onions, sliced thin
• ¹⁄₂ cup progresso Italian style breadcrumbs
• ¹⁄₂ teaspoon garlic powder
• ¹⁄₂ teaspoon sea salt
• ¹⁄₂ teaspoon fresh ground black pepper
• 1 tablespoon Dijon mustard
• ¹⁄₄ cup ketchup
• ¹⁄₄ cup whole berry cranberry sauce
• 4 hamburger buns with sesame seeds
• red leaf lettuce

To Make:

1. In a medium bowl mix together the turkey, egg, onions, bread crumbs, garlic powder, salt, pepper and Dijon Mustard.
2. Form into 4 patties and either grill for fry until done, around 4 minutes on each side over medium high heat.
3. Meanwhile, in a small bowl whisk together the ketchup and cranberry sauce.
4. On the bottom bun place 1 cooked burger, top with the sauce and lettuce.
5. Serve.

Cucumber Tzatziki

• 1 cup (250 mL) plain yogurt
• 1 cup (250 mL) shredded English cucumber, squeezed dry
• 2 cloves garlic, minced
• 5 tsp (2 mL) sugar
• Salt and pepper, to taste

To Make:

Combine yogurt and all other ingredients. Add salt and pepper to taste.

Makes 1 cup (250 mL).

This sauce can be kept in the fridge for a week

Fresh Salmon Burgers with Lemon-Yogurt Sauce

Credit Allrecipies

Recipe by: RuthE
 

"These are a little like crab cakes, but they're made with fresh salmon and grilled. The secret to juicy (not pasty!) salmon burgers is to chop the salmon coarsely with a knife."

Patties:

• 2 1/2 pounds salmon filet, skin and pin bones removed
• 2 eggs, beaten
• 2/3 cup finely chopped parsley
• 1/4 cup finely chopped green onions
• 2 tablespoons fresh lemon juice
• 1/2 cup plain dried bread crumbs
• 1 tablespoon seafood seasoning (such as Old Bay®)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Sauce:

• 1/2 cup plain yogurt
• 2 tablespoons light mayonnaise
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped green onion
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

   
Burgers:

• 2 tablespoons olive oil
• 8 brioche buns, split and toasted
• 2 cups fresh arugula

To Make:

1.Chop salmon into 1/8- to 1/4-inch pieces. Transfer to a bowl with 2/3 cup parsley, 1/4 cup green onions, 2 tablespoons lemon juice, bread crumbs, seafood seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper; mix together with your hands. Divide into 8 equal portions and pat into 3 1/2-inch patties (1/2 inch thick). Chill, covered, at least 30 minutes or up to 4 hours.

2. Stir together yogurt, mayonnaise, 2 tablespoons parsley, 2 tablespoons green onion, 1 tablespoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.

3. Preheat an outdoor grill to medium heat (325 degrees F to 375 degrees F).

4. Brush patties with oil. Oil grate. Grill patties, turning carefully, until cooked through and a thermometer inserted in center of each patty registers 160 degrees F, 2 to 3 minutes per side. Serve on buns with sauce and arugula. 

Cook's Note:

• Avoid the temptation to use your food processor to chop the salmon. The secret to juicy (not pasty!) salmon burgers is to chop the salmon coarsely with a knife.

Herb-mustard and Blue-cheese Aioli

• 2 tbsp herb mustard
• 100ml basic mayonnaise
• 1 garlic clove, crushed
• 2 tbsp chopped fresh chives
• 75g of your favorite blue cheese (e.g. Stilton, Gorgonzola, Roquefort), crumbled
• Salt and freshly ground black pepper

To Make:

1. In a bowl, blend together the mustard, mayonnaise, garlic, and chives; fold in the crumbled cheese, blend well and season to taste.

Steak Sauce

This sauce tastes just like my favorite store bought brand.

• 1 1/4 cups ketchup
• 2 tablespoons prepared yellow mustard
• 2 tablespoons Worcestershire sauce
• 1 1/2 tablespoons apple cider vinegar
• 4 drops hot pepper sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

To Make:

1. In a medium bowl, mix together the ketchup, mustard, Worcestershire sauce, vinegar, hot pepper sauce, salt and pepper. Transfer to a jar and refrigerate until needed.

Truffle Glaze

• 1 tbsp honey
• 150 ml medium sweet Madeira wine
• 1 tbsp Champagne vinegar
• 75 ml olive oil
• 1 tbsp truffle oil or truffle paste
• salt and freshly ground black pepper

To Make:

1. Place the honey and the Madeira in a small pan and bring to the boil.

2. Reduce the liquid down until only 2 tbsp remain.

3. Add the vinager, then whisk in the oils to form an emulsion; season to taste.

Burger Sauce

Credit Allrecipes

Recipe by: Kayla
 

"This is a recipe my father used when we were kids. I have acquired the ingredients list, and my own children love it just as much as I did when I was little." 

 

• 1/4 cup mayonnaise
• 2 tablespoons French salad dressing
• 2 teaspoons relish
• 1 teaspoon vinegar
• 1/2 teaspoon white sugar
• 1/4 teaspoon lemon juice
• 1/8 teaspoon paprika

To Make:

1. Stir mayonnaise, salad dressing, relish, vinegar, sugar, lemon juice, and paprika together in a small bowl until smooth.

Tomato Chermoula

• 1 tsp cumin seeds
• 1/2 tsp coriander seeds
• 150g canned plum tomatoes
• 1 garlic clove, crushed
• 1 small red chili, deseeded, finely chopped
• 1 tbsp tomato purée*
• juice of 1/2 lemon
• 1/2 tsp ground sweet paprika

* A purée is cooked food, usually vegetables or legumes, that has been ground, pressed, blended or sieved to the consistency of a soft creamy paste or thick liquid.

To Make:

1. Heat a dry frying pan over high heat.

2. Dry toast the cumin and coriander seeds for 10 seconds until they release their fragrance.

3. Place in a mortar and pestle (or use the back of a spoon) and crush until fine.

4. Place in a blender, add remaining ingredients and whiz to a paste. Keep refrigerated until needed.

Teriyaki Sauce

Sauce:

1/2 cup soy sauce
1/4 cup water
2 tablespoons sweet rice wine
1 tablespoon, plus 2 teaspoons brown sugar
1/4 cup sugar
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger

Glaze:

1/2 tablespoon cornstarch
1 tablespoon water

To Make:

Sauce:

Combine ingredients in a saucepan on medium heat until the sugar is dissolved.

Glaze:

Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.

Ruben Sauce

1/2 cup Basic Mayonnaise
2 tbsp sour cream
1 1/2 tbsp Ketchup
2 tsp horseradish
1 tsp Worcestershire sauce
1 tsp minced fresh dill
1 garlic clove, minced
1/4 tsp white wine vinegar
1/8 tsp kosher or sea salt

To Make:

1, In a bowl whisk all ingredients together. Chill in the refrigerator for 30 minutes.

Homemade Horseradish

• 1 cup peeled and cubed horseradish root
• 3/4 cup white vinegar
• 2 teaspoons white sugar
• 1/4 teaspoon salt

To Make:

1. In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.

Homemade Worcestershire Sauce

• 1/2 cup apple cider vinegar
• 2 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon mustard powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cinnamon
• ground black pepper to taste

To Make:

1. Combine apple cider vinegar, water, soy sauce, brown sugar, mustard powder, onion powder, garlic powder, ground cinnamon, and black pepper together in a saucepan; bring to a boil and cook until fragrant, about 45 seconds. Cool to room temperature.

Chipotle Chili Pepper Sauce

• 3/4 cup Basic Mayonnaise
• 2 canned chipotle chili peppers in adobo sauce, minced
• 2 tsp fresh lime juice

To Make:

1. Whisk all the ingredients together in a bowl. Chill until needed.

Route 66 Sauce

• 1/2 cup Basic Mayonnaise
• 2 tbsp Homemade Ketchup
• 1 tbsp Homemade Pickle Relish
• 1 tbsp finely chopped shallot

To Make:

1. Combine all ingredients in a bowl, chill until needed.

Lemon Mayonnaise

• 1/4 cup Basic Mayonnaise
• finely grated zest of 1 lemon
• 1 tsp fresh lemon juice
• 1 tsp prepared horseradish
• 1/8 tsp kosher or sea salt

To Make:

1. Combine all ingredients in a bowl and gently mix.

2. Chill in the refrigerator for 30 minutes.

3 Classic Condiments - Ketchup, Mustard and Pickle Relish pt1

Homemade Ketchup

• 1 28-32 oz can whole tomatoes in juice
• 1 medium onion, shopped
• 4 garlic cloves, chopped
• 2 tbsp vegetable oil 
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• 1/4 tsp allspice, ground
• 1 tbsp tomato paste
• 1/2 cup packed light brown sugar
• 1/2 cup cider vinegar
• 1/4 tsp salt 
• 1/2 tsp pepper

To Make:

1. Puree tomatoes with juice in a blender until smooth.

2. Cook onion and garlic in a bowl with 1/4 tsp salt in a 4 quart heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes. add spices and 1/2 tsp pepper and cook, stirring frequently, 1 minute.

3. Add tomato paste, tomato puree, brown sugar and vinegar and simmer, uncovered, stirring occasionally until very thick, 45-55 minutes. (stir more frequently toward end of cooking to prevent scorching)

4.Puree ketchup in blender until smooth (use caution when blending hot liquids). Chill at least 2 hours to allow flavors to develop.

Ketchup keeps, chilled, about 1 month

3 Classic Condiments - Ketchup, Mustard and Pickle Relish pt2

Homemade Mustard

• 1/2 cup yellow mustard seeds
• 3/4 cup cider vinegar
• 1/4 cup water 
• 1 1/4 tsp sugar
• 1 1/2 tsp salt 

To Make:

1. Soak must seeds in vinegar and 1/4 cup water at room temperature 2 days. (If seeds are not submerged, add just enough additional water to cover them)

2. Puree mixture in a food processor with sugar and 1 1/2 tsp salt until almost smooth about 2 minutes. Thin to desired consistency with additional water and season with salt.

Mustard keeps chilled, 1 month

English Style Barbecue Sauce

• 25g lard or 25ml vegetable oil
• 1 onion, roughly chopped
• 1 garlic clove, crushed
• 1 tsp paprika
• 200ml Simple Tomato Ketchup
• 150ml tomato juice
• 45ml Worcestershire sauce
• 2 tsp black treacle*
• 1 tbsp cider or white wine vinegar
• 2 tsp Dijon mustard
• 1 tsp hot pepper sauce

To Make:

1. Heat the lard or oil in a pan and, when hot, add the onion and garlic and cook for 5 minutes until soft and tender.

2. Add the paprika and cook for a further 2 minutes.

3. Add the remaining ingredients and bring to the boil; reduce the heat and cook for 30 minutes until reduced and thickened in consistency.

4. remove and allow to cool ready for use.


* Treacle is any uncrystallised syrup made during the refining of sugar. The most common forms of treacle are golden syrup, a pale variety, and a darker variety known as black treacle. Black treacle, or molasses, has a distinctively strong, slightly bitter flavor, and a richer colour than golden syrup. Golden syrup treacle is a common sweetener and condiment in British cookery, found in such dishes as treacle tart and treacle sponge pudding.

Lip-Smacking Barbecue Sauces

By The Canadian Living Test Kitchen 

 

Homemade barbecue sauce will set your grilling apart from every one else on the block. These lip-smacking recipes for barbecue sauce will name you Master of the Grill!

Additional information : Sauces

Use 1/4 cup to 1/2 cup sauce for 4 servings boneless (1 lb/450 g) or bone-in (2 lb/900 g) meat, poultry or fish. Baste with sauce during last few minutes of grilling. Serve extra sauce on the side, if desired.

All sauces listed here make about 2 cups (500ml).

1.Sweet Smoky Tomato Basting Sauce

This sauce mellows out considerably when brushed over meat on the grill, but it also packs a punch of flavour when served as a side sauce at the table. For doubly delicious results, use it to baste while grilling and serve extra sauce at the table. 

By Adell Shneer and The Test Kitchen

Source: Canadian Living Magazine: July 2012

Ingredients

• 1 tbsp vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup bottled strained tomatoes
• 1/4 cup tomato paste
• 3 tbsp apple cider or water
• 3 tbsp cider vinegar
• 3 tbsp fancy molasses
• 2 chipotle peppers in adobo sauce, minced
• 2 tbsp packed brown sugar
• 1 tbsp adobo sauce
• 1 tsp Dijon mustard
• 1/2 tsp liquid smoke

In small saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, until lightly golden, about 3 minutes.

Add strained tomatoes, tomato paste, apple cider, vinegar, molasses, chipotle peppers, brown sugar, adobo sauce, mustard and liquid smoke; bring to boil. Reduce heat and simmer, stirring often, until thickened, about 15 minutes.

Transfer to food processor; purée until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 weeks.)

2.Honey Ginger Basting Sauce

This flavourful Asian-style sauce makes perfect sticky ribs and wings, or an easy glaze for salmon. Baste with it during the last couple of minutes of cooking to prevent the sauce from burning. You can also serve it at the table for dipping. 

By Adell Shneer and The Test Kitchen

Source: Canadian Living Magazine: July 2012

Ingredients

• 2 tbsp vegetable oil
• 6 shallots, minced
• 6 cloves garlic, minced
• 6 tbsp grated fresh ginger
• 1/2 cup hoisin sauce
• 1/2 cup liquid honey
• 2 tbsp rice vinegar
• 2 tsp sesame oil
• 1/2 tsp hot pepper flakes
• 2 tsp cornstarch

Preparation

In saucepan, heat oil over medium heat; cook shallots, garlic and ginger, stirring occasionally, until fragrant and golden, about 2 minutes.

Stir in hoisin sauce, honey, 1/4 cup water, vinegar, sesame oil and hot pepper flakes; bring to boil. Boil until thickened slightly, 2 to 3 minutes.

Whisk cornstarch with 1/4 cup water; whisk into sauce and simmer until thickened, about 1 minute. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 weeks.)

3.Honey-Hoisin Chicken and Rib Glaze

Generously brush this five-ingredient sauce over meat (or tofu!) in the last few minutes of grilling for a sweet, sticky and delicious finish.

By Amanda Barnier and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2015

Ingredients

• 1/3 cup liquid honey
• 1/3 cup hoisin sauce
• 1 tbsp each rice vinegar and sesame oil
• 1/2 tsp chili garlic sauce

Preparation

In small bowl, whisk together honey, hoisin sauce, vinegar, sesame oil and chili garlic sauce until well combined. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

4.Smoky Barbecue Sauce

This all-purpose barbecue sauce makes a tasty glaze not only on ribs but also on chicken, steak, pork chops and burgers.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2005

Ingredients

• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp Spanish smoked sweet paprika or mild paprika
• 1 tsp dry mustard
• 1/4 tsp salt
• 1 cup ketchup or chili sauce
• 2 tbsp packed brown sugar
• 2 tbsp cider vinegar

Preparation

In saucepan, heat oil over medium heat; fry onion, garlic, paprika, mustard and salt, stirring occasionally, until softened, about 3 minutes.
Add ketchup, 1/2 cup (125 mL) water, sugar and vinegar; bring to boil. Reduce heat and simmer until mixture flows slowly when spatula is drawn across bottom of pot and is like thick ketchup, about 20 minutes.
In food processor or blender, purée sauce until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 weeks.)
 Variation
Smoky Red Wine Barbecue Sauce: Substitute 1/2 cup (125 mL) red wine for the water. 

5.Southwest Barbecue Sauce

This all-purpose sauce can replace all your store-bought sauces. Brush it on food during grilling or serve on the side for dipping. Use 1 cup (250 mL) sauce for every 4 servings (1 lb/500 g bone-less or 1-1/2 lb/750 g bone-in meat or poultry, or 1 lb/500 g fish).

By The Canadian Living Test Kitchen

Ingredients

• 1 tbsp vegetable oil
• 1 shallot or small onion, chopped
• 2 cloves of garlic, minced
• 1 tbsp paprika
• 1 tbsp chili powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 can (19 oz/540 mL) stewed tomatoes
• 1 can (5-1/2 oz/156 mL) tomato paste
• 2/3 cup white vinegar
• 1/2 sweet green pepper, chopped
• 1/3 cup packed brown sugar
• 2 tbsp Dijon mustard
• 1/2 cup fancy molasses

Preparation

In saucepan, heat oil over medium heat; cook shallot, garlic, paprika, chili powder, salt and pepper, stirring occasionally, for 5 minutes or until softened.
Add tomatoes, tomato paste, vinegar, green pepper, sugar and mustard; bring to boil. Reduce heat; simmer, stirring occasionally, for about 1 hour or until thickened and reduced by about one-third. Let cool. Pour into blender; puree until smooth. Add molasses; blend well. (Make-ahead: Refrigerate in airtight container for up to 1 month.)
Variations
Hot and Spicy Chipotle Barbecue Sauce: Omit sweet green pepper. Add 2 canned chipotle peppers to mixture in blender.
Firecracker Barbecue Sauce: Omit sweet green pepper. Add 1/4 cup (50 mL) orange marmalade, 2 tsp (10 mL) horseradish and 1/4 tsp (1 mL) hot pepper sauce to mixture in blender.

 

6.Fruity Barbecue Sauce

Why pick up store-bought barbecue sauces when you can just as easily make your own at home? Here is one that you can brush onto food while grilling or use as a dip for grilled meats and vegetables. Use 1 cup (250 mL) sauce for 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2003

Ingredients

• 1 can (14 oz/398 mL) tomato sauce
• 1 can (5-1/2 oz/156 mL) tomato paste
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 cup (125 mL) cider vinegar
• 1/3 cup (75 mL) packed brown sugar
• 1/2 tsp (2 mL) each salt and pepper
• 1/3 cup chopped pitted dates
• 1/3 cup chopped raisins
• 1/4 cup Dijon mustard
• 2 tbsp fancy molasses
• 2 tsp Worcestershire sauce
• 1 tsp grated orange rind
• 1/4 tsp ground cloves

Preparation

In saucepan, combine tomato sauce, tomato paste, onion, garlic, vinegar, brown sugar, salt, pepper, dates, raisins, mustard, molasses, Worcestershire sauce, orange rind and cloves.
Bring sauce to boil. Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by one-third, about 1 hour. Let cool. Pour into blender; pur?until smooth. (Make-ahead: Refrigerate in airtight container for up to 1 month.)

7.Zesty Barbecue Sauce

Add a luscious touch to all your barbecue favourites: during the last few minutes of cooking, brush this sauce over chops, burgers, ribs, poultry or fish. Use 1 cup (250 mL) sauce for every 4 servings (1 lb/500 g boneless or 1-1/2 lb/750 g bone-in meat or poultry, or 1 lb/500 g fish).

By The Canadian Living Test Kitchen

Ingredients

• 1 cup beef stock
• 1 cup chili sauce
• 1/2 cup fancy molasses
• 2 tbsp wine vinegar
• 4 tsp Dijon mustard
• 2 tsp chili powder
• 2 tsp Worcestershire sauce
• 1 tsp celery seeds, crushed
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp pepper

Preparation

In large saucepan, stir together beef stock, chili sauce, molasses, vinegar, mustard, chili powder, Worcestershire sauce, celery seeds, cumin, salt, pepper and 2/3 cup (150 mL) water; bring to boil. Reduce heat; simmer for about 20 minutes or until reduced to about 2 cups (500 mL). (Make-ahead: Refrigerate in airtight container for up to 2 weeks.)

8.Sweet-and-Sour Barbecue Sauce

This classic barbecue sauce is so flavourful you won't even realize that it has no added salt. It's great for pork, chicken or beef.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2007

Ingredients

• 2 tbsp vegetable oil
• 1 onion, diced
• 2 garlic cloves
• 1 can diced tomatoes
• 1 can pineapple tidbits, drained
• 1/3 cup cider vinegar
• 1/4 cup cooking molasses
• 3 tbsp packed brown sugar
• 3 tbsp tomato paste
• 1 tbsp Dijon mustard
• 2 tsp paprika
• 1 tsp dried oregano
• 1/2 tsp chipotle chili powder or chili powder
• 1/2 tsp pepper

Preparation

In large saucepan, heat oil over medium heat; fry onion, stirring occasionally, until golden brown, about 10 minutes.

Add garlic; cook, stirring, until fragrant, about 1 minute.

Add tomatoes, pineapple, vinegar, molasses, brown sugar, tomato paste, mustard, paprika, oregano, chili powder and pepper; bring to boil. Reduce heat and simmer, stirring occasionally, for about 2 hours or until thickened. Let cool slightly.

In blender, puree sauce, in batches, until smooth. (Make-ahead: Let cool completely. Refrigerate in airtight containers for up to 1 week or freeze for up to 2 months.)

9.Cranberry Chipotle Barbecue Sauce

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2006; Get Grilling: Summer 2007

Ingredients

• 2 tbsp vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/4 tsp pepper
• 1-1/2 cups fresh cranberries or frozen cranberries
• 1 cup water
• 1/2 cup orange juice
• 1/4 cup packed brown sugar
• 2 tbsp raspberry vinegar or red wine vinegar
• 2 tbsp fancy molasses
• 1 tsp grated orange rind
• 1 tsp adobo sauce
• 1 tsp seeded and minced chipotle peppers

Preparation

In saucepan, heat oil over medium heat; fry onion and garlic, stirring often, until softened, 5 minutes. Add ginger, cloves, salt and pepper; cook for 1 minute.

Add cranberries, water, orange juice, brown sugar, vinegar, molasses, orange rind, chipotle pepper and adobo sauce; bring to boil. Reduce heat and simmer, stirring often, until reduced by one-third and cranberries pop, 20 minutes. Let cool slightly. Transfer to blender; purée until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

10.                Maple Whisky Barbecue Sauce

Why pick up store-bought barbecue sauces when you can just as easily make your own at home? Here is one that you can brush onto food while grilling or use as a dip for grilled meats and vegetables. Use 1 cup (250 mL) sauce for 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2003

Ingredients

• 1 can (14 oz/398 ml) tomato sauce
• 1 can (5-1/2 oz/156 ml) tomato paste
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/2 cup cider vinegar
• 1/3 cup packed brown sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/3 cup whisky or apple juice
• 1/4 cup maple syrup
• 1/4 cup grainy mustard
• 1 tsp Worcestershire sauce
• 1 pinch cinnamon

Preparation

In saucepan, combine tomato sauce, tomato paste, onion, garlic, vinegar, brown sugar, salt, pepper, whisky, maple syrup, mustard, Worcestershire sauce and cinnamon.
Bring sauce to boil. Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by one-third, about 1 hour. Let cool. Pour into blender; pur?until smooth. (Make-ahead: Refrigerate in airtight container for up to 1 month.)

11.                East-West Barbecue Sauce

Why pick up store-bought barbecue sauces when you can just as easily make your own at home? Here is one that you can brush onto food while grilling or use as a dip for grilled meats and vegetables. Use 1 cup (250 mL) sauce for 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2003

Ingredients

• 1 can (14 oz/398 mL) tomato sauce
• 1 can (5-1/2 oz/156 mL) tomato paste
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 cup cider vinegar
• 1/3 cup packed brown sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup liquid honey
• 2 tbsp soy sauce
• 1 tbsp minced gingerroot
• 1 tbsp sesame oil

Preparation

In saucepan, combine tomato sauce, tomato paste, onion, garlic, vinegar, brown sugar, salt, pepper, honey, soy sauce, gingerroot and sesame oil.
Bring sauce to boil. Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by one-third, about 1 hour. Let cool. Pour into blender; pur?until smooth. (Make-ahead: Refrigerate in airtight container for up to 1 month.)