We love this stuff so I had to make a copycat version for home.  I keep tweaking this so check back for updates or feel free to drop a comment and we'll try your tweaks.

Ingredients

1 C. Water
1/4 C. Ketchup
3 Tbsp. Brown Sugar
1/4 C. White Vinegar
3/4 tsp. Onion Powder
3/4 tsp. Garlic Powder
1/2 tsp. Paprika
3 Tbsp. Worcestershire Sauce (Lea & Perrins)
1/8 tsp. Salt
1/8 tsp. Cayenne Pepper
Corn Starch Mixture (thickening mixture)
1 Tbsp. Corn Starch
2 Tbsp. Water


Directions

• Place all sauce ingredients in a blender and blend on high speed for 15 – 20 seconds. Pour ingredients into a small saucepan, heat on medium low. Simmer gently for twenty minutes, stirring several times. After twenty minutes add corn starch mixture, stir well. When sauce begins to thickens let simmer on a very low temperature for ten minutes. Remove from heat and let cool.
  
• Mixture will be similar in thickness to steak sauce. Store in a covered container in the refrigerator. This sauce is a nice change on hamburgers or pastrami, and great dipping sauce for hot wings.
  

Ingredients

4 Dried Ancho Chili's (stemmed and seeded, include the seeds if you want more heat)
1 1/2 cups boiling water
1/4 cup Ketchup
3 Tbsp Orange Juice
2 Tbsp Brown Sugar
2 Tbsp Worcestershire Sauce
1 Tbsp Butter
1 Tbsp Soy Sauce
1 Packet Goya Beef Bouillon
1 Tsp Cumin
1 Tsp Honey
1 Tsp Smoked Paprika
1 Tsp Adobo Seasoning
1/2 Tsp Garlic Powder
1/2 Tsp Special Dark Chocolate Powder
1/4 Tsp Cinnamon
1/4 Tsp Allspice

Directions

• Soak chili's in boiling water until soft then puree in a food processor until smooth.
• In a small saucepan, add all ingredients and bring to a simmer on low for 5 minutes.
• Serve with pork, beef or chicken.
  

I think the entire free world pictures Ketchup as that red, sweet and tangy bottle of sauce you slap on just about anything but did you know that Ketchup used to be made out of a variety of other fruits and vegetables?  Fanny Farmer, while head of the Boston Cooking School, was the one to actually standardize Ketchup into the tomato based condiment we use today.

Cucumber Ketchup is making a revival among foodies who claim to have recently invented it but its actually been around for centuries.  Give this one a try, it's worth it.

Ingredients

• 1 quart cucumbers, peeled and seeded
  
• 1 cup chopped onion
  
• 2 green peppers, cored and chopped
  
• 1/2 cup water
  
• 2 cups vinegar
  
• 1 cup sugar
  
• 1/4 tsp. cayenne
  
• 2 Tbsp mustard seeds in a muslin bag
  
• 1 Tbsp salt
  

Directions

• Combine cucumbers, onions and peppers with water. Cook until tender. 
  
• Put through a sieve or food mill. 
  
• Add remaining ingredients and boil until thick and clear. 
  
• Remove mustard seeds.
  

Mem's Wing Marinade

Mom made these wings for us when we were kids and they were addictive as hell.  I have actually used this marinade on a whole chicken that I then cooked on the rotisserie and it was amazing.
Prep Time:
5 minutes
Cook Time:
5 minutes    
Servings:
1 1/4 cups
Submitted by:
Jacqui



Ingredients
1/2 cup soy sauce
1/2 cup pineapple juice
1/4 cup vegetable oil
1 tsp dry mustard
1Tbs brown sugar
1/2 tsp garlic powder
2 tsp ground ginger
1/4 tsp pepper

Directions
combine ingredients into small sauce pan.  Simmer for 5 minutes then let cool.  Place chicken in a vacuum bag with marinade and seal for up to 24 hours before cooking.


Notes
Bake or broil wings till done. Approx 20 minutes.

Red Barbecue Sauce

Before there was BBQ sauce, this was the sauce that my Grandfather used.  This sauce has a nice spicy tangy taste, but it's not overpoweringly barbecue flavor, so you taste the flavor the meat instead of the overwhelming taste of barbecue.
Prep Time:
5 minutes
Cook Time:
30 minutes
Servings:
10
Submitted by:
Joy



Ingredients
    3/4 cup ketchup
    3/4 cup water
    2 tablespoons distilled white vinegar
    1 tablespoon Worcestershire sauce
    6 teaspoons brown sugar
    1 teaspoon salt
    1/2 teaspoon paprika
    1/2 teaspoon chili powder
    1/8 teaspoon ground black pepper
    6 (3/4 inch) thick pork chops
    3 tbsp molasses


Directions
1.  In a small saucepan combine all ingredients and over medium heat, bring to a slow boil.  Simmer for 20 to 30 minutes until the sauce reduces slightly and the flavors blend together.

Berry Herb Sauce

We got this off of Worst Cooks of America from Chef Robert Irvine and tried it.. it was awesome.  We couldn’t find some things but we made substitutions (listed below) and it worked out just as well.
Prep Time:
5 minutes
Cook Time:
25 minutes
Servings:
8
Submitted by:
Jacqui



Ingredients
1 cup red wine 
1 cup demi glace 
1 small red onion, halved 
2 sprigs fresh thyme 
1 sprig fresh rosemary 
1 tablespoon juniper berries 
1 teaspoon sugar 
1/3 cup blueberries 
Salt and freshly ground black pepper 
2 tablespoons butter


Directions
In a small saucepan, combine all of the ingredients, except for the blueberries and butter. Bring the mixture to a boil over medium-high heat. Lower the heat, add the blueberries, and simmer until reduced a little and thickened, 8 to 10 minutes. Remove from the heat, strain the sauce back into the saucepan, season with salt and pepper, and then whisk in the butter. Hold warm until serving.

Notes
We substituted Demi Glace with a can of Beef Au Jus, the onion can be red or yellow but do not use sweet onions.  I used burgundy cooking wine and found the Juniper Berries at Penzey Spice Company.