HONEY BARBEQUE SAUCE
(courtesty of Barbara Miller - Westland, MI)
1 cup McLure's Honey
1/4 tsp crushed red pepper- more or less to taste
2 cup ketchup
2 tsp Kitchen Bouquet
1 cup Heinz Chili sauce
1/4 tsp cumin
1 cup Apple juice
1 tsp of each, parsley, tarragon, basil (dried)
1 small jar orange marmalade
1 cup V8 juice
3/4 cup dark brown sugar
1/4 cup Japanese vinegar (original)
1 tsp of each-onion powder, garlic powder, black pepper, mustard, 5 spice powder
½ cup Coke
1/4 cup soy sauce
Mix all ingredients together thoroughly. Bring to a boil stirring often. Turn heat
down to a very slow simmer. (Crock-pot works well if you have the time) Cook 15
mins to an hour, depending on how soon you need it. It just gets better with a lot
of simmering. Make sure sauce doesn't get too thick while cooking. Thin with more
Coke if necessary! Enjoy :>)
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JIM'S AMAZING MAPLE SCALLOPS MARINADE
(Courtesy of Jim Gerlach - Lancaster, PA)
1 lb. scallops
1/3 cup Mc Lure’s Grade A Dark Maple Syrup
1/4 cup Balsamic Vinegar
1/4 cup Chopped Scallions
2 tbsp. Extra Virgin Olive Oil
1 tsp. Fresh Ground Black Pepper
1 tsp. Fresh Ground Ginger
Mix Mc Lure’s Maple Syrup, Balsamic Vinegar, Chopped Scallions and Extra Virgin
Olive Oil in a large mixing bowl. Add fresh ground black pepper and ginger to taste.
Transfer the marinade into a large plastic zip bag and add the scallops. Marinade
for 30 minutes, turning the bag over after 15 minutes. Remove scallops from marinade
and grill until cooked, approximately 3 – 5 minutes. Serve with your favorite
green salad. (Note: Jim also uses this marinade on Salmon and Ribs with great results)!
Makes 4 servings
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HONEY GARLIC BARBEQUE SAUCE
(courtesty of Joan Casavant - Torrington, CT)
1 cup McLure's Honey
1 cup white vinegar
1 cup ketchup
1 cup soy sauce (can use low sodium)
1 cup water
4 garlic cloves, crushed
Mix barbeque sauce ingredients in saucepan and simmer for approximately one hour.
Brush sauce on ribs, chops, chicken, etc. Cook on grill (medium heat) basting with
sauce
during cooking.
Can also be used with pulled pork.
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MAPLE BARBECUE SAUCE
(courtesy of Lillian Julow - Gainesville, FL)
1/2 cup cider vinegar
1 medium onion, thinly sliced
1 cup water
1 stick unsalted butter
1/3 cup McLure's Grade A Dark Maple Syrup
1 cup ketchup
2 tbsp prepared yellow mustard
4 tbsp Worcestershire sauce
1 tsp ground black pepper
Tabasco or other hot pepper sauce, to taste
1 tbsp salt
1/2 to 1 tsp smoked paprika
2 slices (1/2 inch thick) lemon
In a 2-quart saucepan, combine the vinegar, water, maple syrup, mustard, pepper,
salt, paprika, lemon, onion and butter. Bring to a simmer and cook, uncovered, over
medium-low heat for 20 minutes, stirring occasionally.
Remove saucepan from heat and stir in ketchup, Worcestershire sauce and hot pepper
sauce. Remove and discard the lemon slices. Use as a brush-on basting sauce for
beef, chicken, lamb, or pork.
Makes 2-1/2 cups
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MAPLE BOSS MOPPIN' SAUCE
(courtesty of Mary Hibbard - Bedford, NH)
1/3 cup soy sauce
1-1/3 cups olive oil
1/3 cup McLure's Dark Maple Syrup
2/3 tsp Balsamic Vinegar
2 tsp Dijon mustard
2 tsp fresh chopped ginger root
2 tsp chopped onion
Sea salt (to taste)
Freshly ground pepper (to taste)
Place all ingredients in blender up to olive oil and blend for 30 seconds. With
blender running, slowly pour in olive oil.
Brush liberally over both sides of chicken or pork chops while grilling. Pass extra
sauce at the table!
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MAPLE RUM BARBECUE SAUCE
(courtesy of Charles Limoggio - Eliot, ME)
2 tbsp vegetable oil
1 large Spanish onion, small dice
2 tbsp ginger root, minced
2 tbsp garlic, minced
1 cup rum
1/2 cup red wine vinegar
1 cup ketchup
1/2 cup McLure's maple syrup
1/4 cup light brown sugar, lightly packed
1 tbsp ground allspice
pinch ground mace
1/4 tsp cayenne pepper
salt & pepper to taste
Heat sauce pan over medium heat, add oil and onions, saute until translucent. Add
ginger & garlic sauté stirring continuously for 1 minute.
Add rum, vinegar, ketchup, McLure's maple syrup, sugar, allspice, cayenne and mace.
Bring just to a boil, reduce heat and simmer gently for 20 minutes.
Salt and pepper to taste.
Yield: approximately 1 quart
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MAPLE STEAK MARINADE
(courtesy of Eleanor Hannigan - Gorham, ME)
1 cup light teriyaki sauce
1/2 cup orange juice
3 tbs tomato paste
3/4 cup McLure's maple syrup
3 tsp garlic powder
Mix all ingredients together into a tightly covered container (glass worked better
for me).
Refrigerate until ready to use.
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SMOKING CHIPOTLE HONEY SAUCE
(Courtesy of the National Honey Board)
2 tbsp ketchup
1 tbsp yellow mustard
1 canned chipotle pepper in adobo sauce, sliced
1/3 cup Mc Lure’s Wild Flower Honey
2 tbsp mayonnaise
Mix all sauce ingredients in bowl and set aside.
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SWEET TANG BARBECUE SAUCE
(courtesy of Cynthia Stewart - Holbrook, MA)
1 cup McLure's Maple Syrup
1/2 cup apple cider vinegar
4 cups canned pureed tomatoes
1/4 cup blackstrap molasses
4 tbsp + 1 tsp sea salt
1/4 cup + 2 tbsp dark ale
2 tsp fresh crushed garlic
1/2 tsp cayenne pepper
2 tsp fresh crushed ginger
1 tsp mixed, crushed peppercorns
2 tsp lemon or lime juice
2 tbsp powdered turmeric
1 large yellow onion, finely minced
2 tbsp powdered cumin
2 tbsp extra virgin olive oil
Mix garlic, ginger, 1 tsp salt, lemon/lime juice, and set aside. Stir tomatoes,
syrup and 4 tbsp salt together in a pot and simmer, stirring occasionally. Saute
onion in oil until translucent.
Add garlic-ginger mixture to onions, stir and saute until light golden.
Add vinegar, molasses and 1/4 cup ale to onion mixture, stir thoroughly and simmer
for 15 mins, stirring occasionally.
Add mixture to the syrup-tomato mixture and stir thoroughly. Deglaze pan with 2
tbsp ale and add this liquid to mixture. Add cayenne pepper, crushed peppercorns,
turmeric and cumin. Stir and simmer 20 mins.
Serves 15.
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WESTERN KENTUCKY STYLE BARBEQUE SAUCE
(courtesy of Ann Muth - Louisville, KY)
3-1/2 cup water
2 cup spicy ketchup
1/3 cup McLure's honey
3/4 cup Worcestershire sauce
2 tsp paprika
1 1/2 tsp black pepper
1 1/2 tsp garlic powder
2 tsp cayenne
2 tsp mild DRY mustard
5 tsp onion powder
3 tbsp salt, or to taste
Combine all ingredients and boil for 5 minutes. Keeps well in refrigerator in covered
container.
Makes 2 quarts
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