I waited almost a year after bookmarking this recipe to actually try it. I knew it sounded delicious and would go great with countless things, but it was put on the back burner for whatever reason. Big mistake.
The sauce comes from Joy the Baker, one of my favorite food bloggers who never disappoints with her recipes. (no pressure, Joy) Her wit and humor are so endearing and she has fun podcasts that I listen to while working in the kitchen which always make me laugh. So Joy, if you’re reading this, lets be friends. Ok? Ok.
Anyways, the flavors in this sauce compliment each other fabulously, especially the bourbon and orange. The sauteed garlic and onions add a nice depth and richness and then the coriander tops it off perfectly. I used it for the brisket tacos, leftover brisket sandwiches, and as the sauce on a brisket pizza. You could use it to coat some chicken, glaze a meatloaf, or just dip some french fries in it. No matter what you do with it, I encourage you to simply make this sauce a part of your life. No regrets, I promise.
Bourbon Orange Coriander Barbeque Sauce
3 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1/2 cup bourbon
1/2 cup orange juice
1/2 cup cider vinegar
1 cup ketchup
1/2 cup brown sugar (1/3 cup if you’d like it less sweet)
1/4 cup molasses
2 Tbsp Worcestershire sauce
1/2 tsp orange zest
3/4 tsp ground coriander
1 tsp coarse ground black pepper
1/2 tsp salt
Yield: About 2 1/2 cups
Heat olive oil over medium heat in a medium saucepan. Add onions and saute until translucent and slightly browned, 3 to 5 minutes. Add garlic and saute for 1 minute more. Lower heat to low and add bourbon. Scrape the browned bits of onion and garlic from the bottom of the pan as the bourbon heats. Add the remaining ingredients. Bring mixture to a simmer and cook for 30 to 45 minutes, until reduced and thickened. (If you don’t want any chunks in the sauce, feel free to blend it till smooth)
Sauce can be stored in an airtight container in the refrigerator for up to a week.
Source: Joy the Baker