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Saranac Black & Tan BBQ Sauce

This recipe was sent to us by a friend.

Yield: 8 to12 servings

  • 1 minced shallot
  • 6 cloves of minced garlic
  • 4 oz. of Saranac Black & Tan
  • 12 oz. of chili sauce
  • 4 oz. BBQ sauce
  • 2 oz. of malt vinegar
  • 12 oz. of grape jelly (yes, that's right)
  • 1 T. Dijon mustard
  • 1 T. soy sauce
  • tsp. Cajun sauce
  • 1 tsp. Worcestershire sauce
  • dash of black pepper and salt
Place all ingredients in a 2 quart saucepan. Bring to a simmer, stirring occasionally, and then cook for another 5 minutes until slightly thick. Slather this all over your favorite summer grill items and enjoy with a nice, cold Saranac.3. As I see the industry in the next few years, the people who can produce the highest quality, consistent products and maintain a dynamic distribution network will be the most successful. Much of our success is based on the strong foundation of our distribution partners who get our products out to the consumers.

 

For food mach-ups with our Saranac products, I would suggest our Traditional Lager as a pairing with seafood and lighter foods. Traditional Lager was developed to meet the demands of our customers who wanted a lighter product, but with the quality and character typical of our Saranac line. You'll find it is a great beer year-round due to its remarkable drinkability. For your heavier and spicier foods I would like to suggest our Pale Ale. The well-balanced bittersweet qualities of our Pale Ale hold up well against the strong flavors of these foods. For your Reverse Chocolate Chip Cookies, my wife Pam and I can't think of anything better than a Saranac Black & Tan. Pam introduced me to the concept of beer and chocolate not long after we met and I must admit the thought of it makes my mouth water!

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