Conference turris::cooks

1264.0. "CATSUP AND BBQ FOR DIABETICS" by BAGELS::GLENN (Glenn Christensen, SCS/NSD, Dtn:226-5553, Loc:LKG2-A/W2) Thu Jul 14 1988 18:01

    	These recipes are for diabetics, hypoglycemics, and others who
    really have to watch the amounts of sugar ingested.  Although I
    do use fructose, most diabetics tolerate it fairly well.
    
    	To get the full effect of the BBQ sauce, you really do have
    to make the catsup.
    
    	ENJOY!!!
    
    			TANGY CATSUP
    
    2 1/2 tsp cloves			1/2 tsp cayenne
    2 inch stick cinnamon		1 tsp salt
    2 tsp celery seed			1/2 tsp cinnamon
    2 c. cider vinegar			1/2 tsp allspice
    3 (12 oz.) cans tomato paste	1 1/2 tsp cloves
    1/3 c minced, dried onion		1/2 tsp dry mustard
    1 tbsp onion juice			1 tsp chili powder
    1/4 tsp pepper (pref. white)	3/4 c fructose
    
    	Combine cloved, cinnamon stick, celery seed and vinegar in 2
    qt saucepan.  Bring to a boil, remove from heat and let stand 10
    minutes.  Strain spices, saving vinegar.  Add other ingredients
    to vinegar, stir with wire whisk, and simmer on low heat for 20
    - 30 minutes.  I usually have to add 1-2 cups water to get the
    consistancy I want.  Store in covered containers and refrigerate
    or freeze.
    
    	Yield:  3 pints
    
    
    
    				BBQ SAUCE
    
    2 med onions, chopped		2 tbsp melted butter
    1 lg clove garlic, miinced		1/2 c. chopped celery
    1 cup catsup			3/4 c water
    1 tsp dry mustard			1 tsp salt
    1/4 tsp pepper			2 tbsp brown SUGAR TWIN
    2 tbsp vinegar			2 tbsp lemon juice
    2 tbsp Worcestershire sauce		several dashes Hot Sauce
    					(I prefer about 10)
    
    	Saute onion in butter until golden brown.Add everything else.
    Bring sauce to a boil; reduce heat, and simmer 20 minutes.
    
    I usually double this recipe and freeze some in 1 cup containers.
    This sauce is good on everything, especially chicken.