Estimated Nutrition (whole recipe, rough)
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Rum | 1/2 oz (15ml) | 32 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Cider | not in our table | 0 |
| Syrup | not in our table | 0 |
| Smoke | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small onion, about 3 ounces
- 1 cup tomato sauce
- 2/3 cup ketchup
- 1/2 cup cider vinegar
- 1/2 cup light brown sugar
- 4 tablespoons unslated butter
- 2 tablespoons molasses
- 2 tablespoons corn syrup
- 1 tablespoon liquid smoke
- 1 tablespoon Dijon mustard
- 6-8 dashes red pepper sauce
- 1 tablespoon dark rum, if desired
Directions
Mince the onion.
Transfer to pressure cooker and add tomato sauce, ketchup, vinegar, brown sugar, butter, molasses, corn syrup, liquid smoke, mustard, and red pepper sauce.
Cover pressure cooker and bring up to full pressure (15 pounds).
Reduce heat to stabilize pressure and cook for 20 minutes.
Release pressure and add rum, if desired.
Sauce can be refrigerated for up to a week or frozen.
Yield: 2 cups