Categories: Dressing/Sauces

Ingredients

• 2 cups root beer
• 1/4 cup unsalted butter
• 1 Vidalia or other sweet onion, chopped
• 2 cups ketchup
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup apple cider vinegar
• 3 tbsp. Worcestershire
• 1 tbsp. dry mustard
• 1 tsp kosher salt
• 1 bay leaf

Directions

1. In a medium saucepan, cook root beer over medium-high heat until reduced to 1/2 cup, about 10 minutes. Remove from pan.

2. Melt butter in pan over medium heat. Add onion; cook until tender, about 5 minutes. Stir in reduced root beer, ketchup and all remaining ingredients, and bring to a boil. Reduce heat and simmer, stirring occasionally, for 1 hour. Discard bay leaf; let cool to room temp before using. Cover and refrigerate for up to 2 weeks.

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