Root Beer BBQ Sauce
Makes 3 cups. Reprinted with permission from “Jewish Slow Cooker Recipes” by Laura Frankel.
2 cups root beer, (do not use diet)
1 cup ketchup, preferably Heinz
¼ cup fresh lemon juice
¼ cup fresh orange juice
¼ cup bourbon or apple cider for a nonalcoholic sauce
½ cup crumbled gingersnaps (about 8 small cookies; store-bought are fine)
1½ tablespoons dark brown sugar
1 tablespoon light molasses
½ teaspoon minced lemon zest
½ teaspoon cayenne pepper, optional
½ teaspoon ground ginger
2 garlic cloves, grated with microplane
1 medium onion, grated with microplane, or the fine side of a box grater
2 teaspoons kosher salt
1 tablespoon freshly ground black pepper
1. Place all ingredients in a slow cooker. Cover and cook on high for 6 hours.
2. Adjust the salt and pepper to taste. Serve or store.
Frankel suggests serving sauce over chicken, short ribs or brisket. It may be stored, covered, in the refrigerator for up to one week or frozen for up to three months.