Mango Mustard Barbecue Sauce

1 cup yellow mustard

1 cup cider vinegar

½ cup honey

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon cumin

½ teaspoon cayenne

½ teaspoon salt

½ teaspoon ground black pepper

1 package (10 ounces) frozen mango chunks, thawed

In a medium saucepan over medium, combine all ingredients. Cook for 30 minutes, stirring frequently. Working in batches if needed, transfer the mixture to a blender and puree until smooth. Cool, then refrigerate in sealed glass jars for 2 weeks.

Makes 2½ cups.

Cook’s note: This fruity and spicy sauce is equally delicious slathered on chicken or pork.

@Recipe nutrition:Nutrition values per ¼ cup: 75 calories, 0 fat, 19 g carbohyrates, 1 g fiber, 0 protein, 0 cholesterol, 479 mg sodium.

Alison Ladman