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Old 04-10-2005, 05:06 PM   #1
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Balsamic Vinegar Replacement?

I have this great sweet, sticky hot bbq sauce recipe and have lc'd it except for the balsamic vinegar. I cannot figure out what to use in its place because it really makes this sauce taste wonderful. Here's the recipe:

1/2 cup lc catsup
1/2 cup balsamic vinegar
2 Tbsp brown DiabetiSweet«
1 Tbsp finely minced garlic
4 tsp Worcestershire sauce
3 tsp hot sauce
2 tsp dijon mustard
2 tsp paprika
2 tsp chili powder
1/2 cup HoneyTree Sugar Free Imitation Honey
1 Tbsp kosher salt

I thought about just regular vinegar but it wouldn't have that OOOmp that the balsamic gives it...

It was really good on our pork picnic tonight!
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Last edited by ClikChik; 04-10-2005 at 05:07 PM..
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Old 04-11-2005, 06:26 AM   #2
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Maybe cut the balsamic back to a Tab. or so, then use red wine vinegar and extra sweetener to make up for the sweetness in the balsamic? I use a Tab. of balsamic vinegar when I mix up Good Season's Italian dressing, then the rest is regular cider vinegar. That little bit of balsamic still gives it a great taste.
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Old 04-11-2005, 11:27 AM   #3
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Thanks Cap! I'll try that. The original recipe called for 3/4 cup of balsamic but I cut it back to the 1/2. Keep on cutting back, eh?
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Old 04-11-2005, 12:33 PM   #4
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Hi ClikChik ~ This recipe looks great! My question is, do you simply mix this together and serve, or does it need to be cooked stovetop for a while? TIA
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Old 04-12-2005, 08:13 AM   #5
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Hiya Deb! Yes, I cook it down til it reduces to about half which is why I normally double the recipe. I also forgot to add that I add a lot of red pepper flakes! Hope you enjoy it!
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Old 04-12-2005, 09:02 AM   #6
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Thank you ClikChik ~ I'm cutting and pasting right now, this looks so good. I prefer a sweeter BBQ sauce rather than spicy and yours looks exactly like that. I'm so glad you shared your recipe. *▄*
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Old 04-12-2005, 03:20 PM   #7
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Let me know if you like it and what tweeks you make!
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Old 04-14-2005, 02:14 AM   #8
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ClikCHik, I think I'd be inclined to cut the balsamic back to 1 tbsp., and use red wine vinegar, and enhance the flavor by adding a teaspoon of blackstrap molasses. The end result should be pretty close - and way fewer carbs.

HTH

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