Preserved Satsuma Barbecue Sauce
Mississippi Museum of Art - Jackson, MS
Juicy Satsuma oranges are paired with Aleppo pepper, cloves, and brown sugar for a sweet, spicy, and tangy sauce that's the perfect compliment to Nick Wallace's pickle-brined fried chicken.
- 2 pounds Satsuma oranges
- 3/4 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/2 cup onion, minced
- 1 garlic clove, crushed
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon crushed Aleppo pepper
Peel the Satsumas and cut them in half, reserving the peels. In a wide pot with a tight-fitting lid, combine all the barbecue sauce ingredients, including the Satsumas and peels, and stir to combine. Place the covered pot on the stove over medium-high heat and cook for 10 minutes, or until the Satsumas and onions have softened.
Using a potato masher, break down the Satsuma pieces. Continue to cook, with the lid off, until the mixture has reduced by approximately half, about 10 minutes.
Remove the pot from heat. Using an immersion blender, purée the mixture until smooth (you may have to tip the pan a little in order to do this without splashing). If you don’t have an immersion blender, scrape the mixture into a blender or food processor and blend until smooth.
If the sauce is nice and thick, it’s done. If it’s still a little watery, return it to the heat and cook a bit longer. At this point, taste it and add more salt or pepper, if necessary.
Once the sauce has thickened, divide the sauce between two sterilized half-pint jars (learn how to sterilize your jars here). To seal, wipe the rims with clean paper towel, apply the lids and rings, and process in a boiling water bath canner for 20 minutes. After 20 minutes, remove the jars from the boiling water and let them cool on a folded kitchen towel. (Note: sealed jars can be stored in your pantry for up to one year. Unsealed jars should be refrigerated and used promptly.)
approximately 2 cups