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
Ingredients
  • 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)

Directions

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.

Rate it

Recipe Source

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

Tested by Jane Touzalin.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.