Strawberry-Rum Barbecue Sauce
- 2 tablespoons olive oil
- 1 pound fresh strawberries, hulled and quartered
- 1 cup dark rum
- ¾ cup firmly packed light brown sugar
- ¾ cup apple cider vinegar
- ½ cup ketchup
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- In a medium saucepan, heat oil over medium heat. Add strawberries, and cook, stirring frequently, until soft, about 4 minutes. Add rum and all remaining ingredients. Bring to a boil over medium-high heat; cook, stirring frequently, until thickened, 20 to 25 minutes. Using an immersion blender, process until smooth.
- Transfer to a heatproof bowl; cover and refrigerate until ready to use or for up to 3 days.
Recipe by Louisiana Cookin' at https://louisianacookin.com/pork-tenderloin-with-strawberry-rum-barbecue-sauce/
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