No preaching to me about what I should not be doing, OK? I was careful. My finger is bandaged and I wore a disposable glove AND a thicker rubber glove.
Beth Ferrier (some of you may remember her from quilting) posted on FB yesterday that she had made this recipe for Rhubarb BBQ Sauce. Beth had mentioned maybe using dried cherries instead of raisins. I do not like raisins so I subbed dried cherries for the raisins. I had about 10 cups of rhubarb but left all the ingredients the same and added just a bit more vinegar to keep the acidity right. I also added cayenne pepper (ground) and a teaspoon of chili powder. It was delicious.
NOTE: I did not find anything that said it’s safe to sub cherries for raisins in a canning recipe so please don’t think that’s an “approved” recipe with the cherries instead of raisins.
The recipe is supposed to make 4 pints. Since I had more rhubarb, I ended up with 9 half pints and one little quarter pint jar. I think this sauce would be so good on smoked chicken or BBQ chicken or pork chops. I canned it in half pints because whatever I cook for a meal, we’ll have enough to have it twice (roasted or smoked chicken, smoked pork loin, etc.) so we’ll likely use up a half pint in a few days.
In the next few days I should have 8 more cups of rhubarb so I’ll make another batch of this and play around with the spices.
Carol says
It sounded good until I saw the spices listed in the recipe. None of those sounded complimentary to a bbq sauce. Maybe common in Louisiana?
judy.blog@gmail.com says
No, not a Louisiana sauce but those spices are in a couple of sauces I make. I think there are 7 or 8 different BBQ sauces in jars in our pantry. It’s great on chicken and pork – not so much on beef.