Can I buy Wendy's BBQ sauce
Very Berry - Cranberry BBQ Sauce and Raspberry Vinegar (PAMK)
I gave a hearty interpretation of the topic “Very Berry” for my package “Post from my kitchen”, which I was allowed to send to the decorator. I had raspberry vinegar and a cranberry BBQ sauce (one of my favorite barbecue sauces ever). I copied the recipe for the sauce from the Black Forest Texan, where you can even find a video on how to best cook this sauce.
Cranberry BBQ Sauce
2 cups of water
2 cups of cranberries (alternatively 1 cup of dried cranberries, 1 cup of fresh currants)
1 cup of brown sugar
1/3 cup apple cider vinegar
about 1/2 cup of ketchup
2 to 4 tbsp BBQ rub
Put everything in a saucepan and cook until the sauce thickens and the cranberries are overcooked. You can boil down the sauce by simply pouring the hot sauce into sterilized jars, putting the lid on and briefly upside down. This way the sauce can be kept for at least six months. I added a little extra BBQ rub so that it can be seasoned individually.
100 g to 200 g raspberries
1/4 liter of good white wine vinegar (it should be a high-quality vinegar)
The raspberry vinegar is very easy ... boil a sterile bottle and fill it with carefully selected, clean raspberries. Bring the vinegar to the boil in a saucepan and pour it into the bottle as hot as possible. Close the bottle and let it steep for at least 4 weeks.
For me there was only one small problem, because weck bottles do not leak until they are really boiled down. That's why I had to boil down my vinegar for another 20 minutes at 150 degrees (so I could have saved myself the previous cooking). The vinegar should now also keep for at least 1 year in a dark place. After opening, it is important that the raspberries are always covered with vinegar, otherwise it could start to mold (so it is best to filter the vinegar and use the raspberries in a salad or in a sauce).
The decorator gave me sugar-sweet little gugels with strawberries and amaretto ... unfortunately I didn't take any unpacking photos because A was too late to take pictures and B the little gugels were gone very quickly. But there are photos at the Dekotante's on her magical blog, so quickly clicked over and looked at.
There are of course more photos of all the berries exchanged in the post from my kitchen and on Pinterest!
And did you take part too? I would be happy if you leave me your link here, then I can have fun with you right away (I'm just a little bit curious)
Heike4 CommentsFiled Under: Recipes
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