- 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.
