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Memphis-Style Championship Red Sauce


  • Yield: 4 cups 1x

Ingredients

Scale
  • 1 1/4 cups Ketchup
  • 1 cup Water
  • 3/4 cup Apple Cider Vinegar
  • 3/4 cup Tomato Paste
  • 3/4 cup Brown Sugar
  • 2/3 cup Corn Syrup (if you have it, if not, no worries)
  • 1/2 cup Pure Maple Syrup
  • 4 tablespoons Honey
  • 3 tablespoons Molasses
  • 4 teaspoons Salt
  • 4 teaspoons Worcestershire Sauce
  • 1 tablespoon Applesauce (I typically just use Apple Juice)
  • 1 1/2 teaspoons Soy Sauce
  • 1 1/2 teaspoons Liquid Smoke (I omit this)
  • 1 teaspoon Onion Powder
  • 3/4 teaspoon Cornstarch
  • 1/2 teaspoon Dried Mustard Powder
  • 1/2 teaspoon Cayenne Pepper
  • 1/4 teaspoon Black Pepper
  • 1/8 teaspoon Garlic Powder
  • 1/8 teaspoon White Pepper (I didn’t have this and omitted it)
  • 1/8 teaspoon Celery Seed
  • 1/8 teaspoon Ground Cumin

Instructions

  1. Combine all ingredients in a medium saucepan and then bring to a boil over medium-high heat. Reduce heat and simmer over medium-low heat for 10-15 minutes. Allow to cool, then transfer to a tightly covered jar or plastic container. Store refrigerated for up to 2 weeks.