HONEY-GINGER BARBECUE SAUCE
This sweet and tangy sauce is perfect for glazing grilled meats, seafood, and veggies. It was designed for our Grilled Shrimp and Grilled Corn recipes, as part of our Gourmet Modern Menu for A Fourth of July Cookout.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Stir together all sauce ingredients in a 2- to 2 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1 1/4 cups, 25 to 30 minutes. (Stir frequently toward end of cooking to prevent sticking.)
- Cooks' notes: •Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding.
- •If making the shrimp and the corn, double the recipe for the sauce and cook it until it is reduced to 2 1/2 cups.
- add your own note
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