• 1 Cup Vermont Maple Balsamic
  • 1 Can (28 oz) Crushed Tomatoes
  • 1/4 Cup Worcestershire Sauce
  • 2 Tablespoons Chipotle Olive Oil
  • 1/2 Cup Packaged Light Brown Sugar
  • 1/2 Cup Apple Cider or Unfiltered Apple Juice
  • Juice of 2 Lemons
  • 4 Garlic Cloves, Minced or Pressed
  • 2 Tablespoons Dry Mustard, preferably Coleman’s
  • 2 Teaspoons Sea Salt
  • 2 Teaspoons Freshly Ground Pepper

Add all ingredients to a medium saucepan and whisk to combine.  Bring the sauce to a boil over medium to high heat.  Once boiling, reduce heat and simmer for 40-45 minutes, until the sauce thickens and reduces to about 3 cups.  Let cool slightly.