So I found the kitchen, but only to make a sauce, and only because I needed to find a use for the grapes I bought last week and neglected. I can never win; I either buy way too much fruit, or not nearly enough. We successfully annihilated the bananas this past week though, so I call that a small step in the right direction. They are usually the last things left, and then I am forced to decide whether or not to bake something with them or sneak them out in the garbage. I’m not sure why I feel that I need to hide the fact that I’m tossing them out. B.O.B. Bob could care less, in fact, I think he really doesn’t even like bananas that much. Perhaps it’s the cold hard stare of his mother looking over my shoulder from heaven, gasping at the waste that goes on in our household, that has me hiding the rotten or past-due produce in the bottom of the trashcan.
There was no waste allowed in the Matthews family on the part of Beanie, B.O.B. Bob’s mother. That may sound like a harsh statement, almost as if I’m talking bad about the dead, but it’s not like that all. She had such a humorous way of getting the last enjoyment out of even the smallest piece of food. I would almost say that I would give anything to see her squeeze lemon into her iced tea again, but I still have the pleasure of watching Linda, B.O.B. Bob’s youngest sister, carry on the tradition. So when and if you make this barbecue sauce, remember not to toss out the grapes. They still have a lot of flavor left in them, so why dispose of them? Instead, why not consider them as a little extra added treat. Beanie would approve.
Ingredients:
- 2 Cups Red Seedless Grapes
- 1 Cup Water
- 1/2 Cup Ketchup
- 1/4 Cup Light Brown Sugar, Packed
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons Red Wine Vinegar
- 1/4 Teaspoon Ground Turmeric
- 1/4 Teaspoon Freshly Ground Black Pepper
- 2 Bay Leaves
Directions:
- Combine all ingredients together in a non-stick heavy saucepan; bring to a boil over medium-high heat.
- Continue to boil the mixture, stirring frequently, until the sauce begins to thicken. This may take anywhere between 20 and 30 minutes.
- Remove and discard the bay leaves.
Suggestions:
- Strain the entire mixture, squeezing the juice out of the grapes, if you prefer a smooth barbecue sauce. Place the entire mixture in a food processor if you would like to try a sauce with a small amount of texture. Serve the sauce with the grapes still in it for a unique experience that will give your friends and family something to talk about.
- This barbecue sauce stains. Trust me on this one. Be careful when handling the sauce, as well as when you are washing the dishes used to make it. My best advice is to wear black.
- Use this as a dipping sauce for chicken tenders or nuggets.
- Drizzle a fresh garden salad with a little bit of the barbecue sauce, and top with some of the reserved grapes.
Improvements:
- A little bit of cayenne pepper would not be out of place in this barbecue sauce.
- Add 1/2-teaspoon dried minced onions.
Ingredients:
- 2 Cups Red Seedless Grapes
- 1 Cup Water
- 1/2 Cup Ketchup
- 1/4 Cup Light Brown Sugar, Packed
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons Red Wine Vinegar
- 1/4 Teaspoon Ground Turmeric
- 1/4 Teaspoon Freshly Ground Black Pepper
- 2 Bay Leaves
Directions:
- Combine all ingredients together in a non-stick heavy saucepan; bring to a boil over medium-high heat.
- Continue to boil the mixture, stirring frequently, until the sauce begins to thicken. This may take anywhere between 20 and 30 minutes.
- Remove and discard the bay leaves.
