The first time I made this sauce was again back to the days when I started to create my own line of sauces and marinades. This particular sauce is fantastic on pork and chicken and makes a fabulous dipping sauce for Chinese egg rolls or perhaps some breaded chicken tenders. And another idea which sounds good is an Asian meatball recipe and this as the dipping sauce! Love that idea too.
Tonight I will be using it on some baby back pork ribs and we are so looking forward to our Sunday supper!
What an easy and delicious sauce this is. Have a little patience while it cooks and then while it cools. I would suggest making this over the weekend to have any time during the week.
- 1 cup honey
- 1 cup cider vinegar
- 1 cup light brown sugar
- 1/2 cup lemon juice
- 1/3 cup ketchup
- Place all ingredients in a sauce pot and whisk together.
- Over medium low heat bring the mixture to a boil, whisking until the mixture reaches 220°. This takes about 15 minutes.
- Continue to cook on low heat for about 40 minutes, stirring occasionally.
- Allow it to cool completely. (This is where you exercise patience.) It slightly thickens as it cools.
From common kitchen ingredients you can create this at home. If you want, bottled lemon juice is fine.
You can store this in the refrigerator in a ball jar with ring and lid and the sauce should stay fine for about 3 months. The acid in this acts as a natural preservative.