Honey-Lavender Barbeque Sauce

This savory recipe from The Art of Cooking with Lavender is reprinted with permission from the author, Nancy Baggett

Ingredients

1 cup each clover honey and apple cider vinegar
2/3 cup packed light or dark brown sugar
1 (16-ounce) can tomato sauce
1/4 cup Worcestershire sauce
3 tablespoons safflower oil or other flavorless vegetable oil
1 tablespoon coarsely ground dried culinary lavender buds
2 1/2 teaspoons ground allspice
2 teaspoons each dried thyme leaves and ground ginger
1/2 teaspon each smoked sea salt (or regular sea salt) and freshly ground black pepper

In a large nonreactive saucepan, stir together the honey, vinegar, brown sugar, tomato sauce, Worcestershire sauce, oil, lavender, allspice, thyme, ginger, salt, and pepper. Place over medium heat and cook, stirring, until just boiling. Adjust the heat so the mixture boils gently. Cook, uncovered, stirring occasionally, until the flavors are well blended and the sauce is slightly thickened, 6 to 8 minutes. Use immediately or cover and refrigerate in a jar or other nonreactive storage container for up to 3 weeks. Makes about 2 1/2 cups sauce.

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