This is spicy enough to cover for the extreme sweetness of many barbecue sauces. You may notice the flavor of molasses, but you won't miss the calories and sugar.
Yields 16 ounces; serving size 1 ounce
Protein: 0.75 grams
Carbohydrates: 4.07 grams
Sugar: 2.48 grams
Fat: 1.59 grams
2 tablespoons olive oil
3 cloves garlic, minced
¼ cup sweet white onion, minced
2 cups Chili Sauce (page 240)
½ cup sugar-free tomato juice
1 teaspoon Basic Mustard (page 241)
1 teaspoon liquid smoke
2 tablespoons cider vinegar
1 tablespoon orange zest
1 teaspoon lemon zest
⅛ teaspoon cinnamon
2 tablespoons DiabetiSweet Brown
1 teaspoon soy sauce
Cayenne pepper to taste
Heat the oil in a 1-quart pot over medium heat. Add the onions and garlic and sauté. Add the rest of the ingredients, stir, cover, and reduce heat.
Simmer for 45 minutes or until reduced to 2 cups of sauce. Cool and place in a jar. This will keep for two weeks when refrigerated.
Get rid of the gamy flavor of venison and other popular game meats using one of two methods. Employ a slow cooker or soak the meat overnight in milk or tomato juice. Drain the meat and discard the soaking liquid.