North Country Basting Sauce

Adapted from Ken Haedrich’s Maple Syrup Cookbook

Ingredients

• 1 cup ketchup

• ⅔ cup apple cider vinegar

• ½ cup vegetable oil

• ½ cup of Mount Cabot Maple maple syrup

• 1 tablespoon Worcestershire sauce

• 1 tablespoon Dijon mustard

• ½ chili powder

• ½ salt cayenne pepper

Barbecue schmarbecue, the sauce is all that matters. We’re no slouches, we just go for spicy and tangy with a hint of whatever’s in the backyard.

1. Being all the ingredients to a boil in a small saucepan over medim heat, stirring about as often as you sip your beer. Reduce the heat and cook gently for ten minutes, easy on the sauce but keep stirring there bud.

2. Cool, then store in a covered jar. This will keep for about 4 weeks in the refrigerator in a tightly covered jar.