Almost Capital City Mumbo Sauce 2.500

Deb Lindsey for The Washington Post

Jul 10, 2013

Although this isn't the exact recipe, says Capital City Mumbo Sauce co-owner Arsha Jones, it's one that has passed muster in our test kitchen.

Steen's is a traditional American brand of cane syrup, but it can be hard to find. Lyle's Golden Syrup, a British product, is more widely available. If you can find neither, substitute Karo Light Corn Syrup.

Use as a dressing for pork tenderloin, baked fish, vegetarian spring rolls -- and, of course, fried chicken wings. It's best served at room temperature.

Make Ahead: The sauce can be refrigerated in an airtight container for up to 2 weeks.

Servings: 2.5 cups
  • 1 cup ketchup
  • 1 cup cane syrup, preferably organic
  • 1 tablespoon mild Hungarian paprika
  • 3 tablespoons hot sauce
  • 1/4 cup water
  • 1/4 cup distilled white vinegar
  • 2 tablespoons Gentleman Jack whiskey (optional)


Combine the ketchup, cane syrup, paprika, hot sauce, water, vinegar and whiskey, if using, in a medium saucepan and place over medium heat. Stir to blend well; once the mixture comes to a steady boil, reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally.

Cool and use right away, or transfer to an airtight container and refrigerate until ready to use.

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Recipe Source

From Arsha Jones, co-owner of Capital City Mumbo Sauce.

Tested by Jane Touzalin.

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