This recipe is from Camp Too Sweet, a camp that provides a summer program for children and young adults ages 8 to 17, who have Type 1 or Type 2 diabetes. This sauce features beef base, chopped garlic, red onion, tomato paste, Splenda brown sugar, Worcestershire sauce and apple cider vinegar.
½ cup hot water
1 tbsp. beef base
1 tbsp. canola oil
1 cup minced red onion
1 tsp. chopped garlic
3 cups tomato paste
1 ½ cups Splenda brown sugar
¾ cup Worcestershire sauce
¾ cup Dijon mustard
2 tbsp. liquid hickory smoke
½ cup apple cider vinegar
1 tbsp. “Kitchen Bouquet” (browning sauce)
1 tsp. salt
1. Combine hot water and the beef base. Set aside.
2. Heat oil in pan, add diced onion, and sauté until translucent.
3. Add the beef broth and bring to a simmer.
4. Add remaining ingredients, reduce heat, simmer for 30 minutes, and stir frequently. Cool and store.