Remember that tangy BBQ Sauce that you can no longer have because of your blood sugar issues? Well here is my personal recipe, allowing you to have the magic without worry about your sugar spiking and keeping your A1C under control.
To make this, I suggest a crock pot, but you can also use a stove with a flame tamer and just watch the concoction very closely.
- 2 (28 ounce) cans peeled ground tomatoes
- 1/2 cup water, divided
- 2/3 cup Splenda or similar sucralose product
- 1/3 cup of Brown sugar/ Splenda blend
- 1 cup distilled white vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoons salt
- 1/8 teaspoon celery salt
- 1/4 teaspoon mustard powder
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon of ground clove
- 1/2 teaspoon of ground allspice
- 1/4 of cayenne pepper
1) Combine vinegar, sugars, and spices in a bowl and whisk until blended.
2) Empty cans of tomato into crock pot and use 1/4 cup of water in each can to swish out the remnants into the pot.
3) Add vinegar mix to tomatoes and whisk together.
4a) In crock pot, cook uncovered on high for about 10 hours until mixture is reduced by half. Stir every so often
4b) On a stove, set pot over a low flame, uncovered for about 2-3 hours until mixture is reduced.
Transfer mix to a bowl and allow to cool before tasting and adjusting salt, etc.
Store in glass jar. I used mason jars, but old spaghetti sauce jars work just as well.
2) Empty cans of tomato into crock pot and use 1/4 cup of water in each can to swish out the remnants into the pot.
3) Add vinegar mix to tomatoes and whisk together.
4a) In crock pot, cook uncovered on high for about 10 hours until mixture is reduced by half. Stir every so often
4b) On a stove, set pot over a low flame, uncovered for about 2-3 hours until mixture is reduced.
Transfer mix to a bowl and allow to cool before tasting and adjusting salt, etc.
Store in glass jar. I used mason jars, but old spaghetti sauce jars work just as well.