Balsamic BBQ Sauce
Just 6 ingredients come together quickly to make this flavorful BBQ sauce that's so much better than bottled. Plus it's versatile...it can be used as a basting sauce or a dipping sauce.
Ingredients
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
0.333 cup balsamic vinegar
0.333 cup molasses
0.25 cup orange juice
2 cloves garlic, minced
0.5 teaspoon dried thyme, crushed
0.333 cup balsamic vinegar
0.333 cup molasses
0.25 cup orange juice
2 cloves garlic, minced
0.5 teaspoon dried thyme, crushed
Instructions
Heat the soup, vinegar, molasses, orange juice, garlic and thyme in a 2-quart saucepan over medium-high heat to a boil, stirring occasionally. Reduce the heat to medium-low. Cook for 5 minutes or until the soup mixture is thickened.
Remove the saucepan from the heat. Let the soup mixture cool to room temperature. Cover and refrigerate for up to 1 week. Use as a basting sauce for ribs or chicken during grilling, or a dipping sauce for chicken tenders or breaded vegetables.
Remove the saucepan from the heat. Let the soup mixture cool to room temperature. Cover and refrigerate for up to 1 week. Use as a basting sauce for ribs or chicken during grilling, or a dipping sauce for chicken tenders or breaded vegetables.
Balsamic BBQ Sauce
Print
Just 6 ingredients come together quickly to make this flavorful BBQ sauce that's so much better than bottled. Plus it's versatile...it can be used as a basting sauce or a dipping sauce.
Ingredients
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
0.333 cup balsamic vinegar
0.333 cup molasses
0.25 cup orange juice
2 cloves garlic, minced
0.5 teaspoon dried thyme, crushed
0.333 cup balsamic vinegar
0.333 cup molasses
0.25 cup orange juice
2 cloves garlic, minced
0.5 teaspoon dried thyme, crushed
Instructions
Heat the soup, vinegar, molasses, orange juice, garlic and thyme in a 2-quart saucepan over medium-high heat to a boil, stirring occasionally. Reduce the heat to medium-low. Cook for 5 minutes or until the soup mixture is thickened.
Remove the saucepan from the heat. Let the soup mixture cool to room temperature. Cover and refrigerate for up to 1 week. Use as a basting sauce for ribs or chicken during grilling, or a dipping sauce for chicken tenders or breaded vegetables.
Remove the saucepan from the heat. Let the soup mixture cool to room temperature. Cover and refrigerate for up to 1 week. Use as a basting sauce for ribs or chicken during grilling, or a dipping sauce for chicken tenders or breaded vegetables.
Recommended
To Die For Blueberry Muffins
Delight your senses with these fluffy, extra large and yummy blueberry muffins sprinkled with a sugary cinnamon crumb topping.
Brown Sugar Honey Glaze Baked Ham
The perfect holiday accompaniment! Learn how to make a perfectly glazed ham just in time for any gathering or party.
Good Ol' Fashioned Pancakes
Looking for a simple pancake recipe with no extra frills? Then try these golden, fluffy and delicious pancakes, just like how Grandma used to make them!
Smoked Salmon Dip
A little vodka is what makes this creamy salmon dip especially good. It makes an elegant and easy make-ahead appetizer.
Top Videos
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal
Pizza Margherita in 4 Easy Steps
Come celebrate the spirit of Italian cuisine with a delicious thin-crust pizza adorned with the colors of the Italian flag: Green from basil, white from mozzarella. and red from tomato sauce. A must-have for homemade pizza lovers!