Banner advertisements by

Here you go. You're welcome. )

[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by jazzy on July 07, 2016 at 08:29:27:

In Reply to: Re: Bee Sting posted by Songdog on July 01, 2016 at 07:21:53:

Bee Sting Sauce Recipe
3 cups apple cider vinegar
3 cups brown sugar
3 cups white sugar
3 cans of oranges (I use whole oranges, seeded and cut into pieces)
1 Tbsp. dry mustard
1 cups yellow prepared mustard
2 cups honey
1/2 cup Frank's louisiana Hot Sauce
1 Tbsp. salt
1 small jar crushed red pepper (or to taste)
Put all wet ingredients in a large saucepan. Mix dry ingredients in a bowl minus red pepper. Stir dry ingredients into saucepan. Simmer slowly until the oranges have started to fall apart, usually 3-5 hours. Add red pepper to taste. STIR OFTEN AND DO NOT BOIL!
This sauce keeps forever in the refrigerator, so you might want to make a large batch and store it. I generally multiply the recipe by 4, so use a full gallon of vinegar and cook it down a bit longer to allow for evaporation.
This makes about 2 gallons of sauce if you 4X it. If you make a two-gallon batch, you can use no less than dozen (or more, depending on their size)fresh oranges instead of canned. I like to use Honeybell oranges if I can find them. The sweeter the orange the better. This sauce when done is chunky yet slightly "watery" in consistency when done. To get the fruit out of the orange, cut the orange in half, carve around it just inside the rind with a spoon and then pry the sections out with your thumb, seed and chop. I sometimes can this sauce while it's still hot. It makes nice gifts for friends and family. It's good on grilled chicken (pour it over the chicken too)), chicken wings, pork and even salad.


Follow Ups:

The BBQ Forum Home Page

Mozilla/5.0 (Windows NT 10.0; Win64; x64) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/46.0.2486.0 Safari/537.36 Edge/13.10586

[ BBQ Search ]