Eddie's Purple Sauce from Eddie's Million Dollar Cook-Off
Experience the magic of Eddie's Million Dollar Cook-Off with this vibrant and flavorful homemade purple sauce, perfect for dipping and spreading.
Equipment
- sauce pot
- mason jars for storing
Ingredients
- 4 tablespoons purple sweet potato powder
- 1 cup sugar
- 1 cup water
- 13.5 oz coconut milk
- ½ cup blueberry apple sauce
- 2 tablespoons ketchup
- 1 tablespoon brown mustard
- 3 tablespoons Worcestershire sauce
- 2 tablespoons red wine optional
- ½ tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon cajun spices
- 1 teaspoon salt
Instructions
- In a sauce pot with the heat off, whisk together the purple sweet potato powder, sugar, salt and water. Stir until the sugar is mostly dissolved.
- Then whisk in the ketchup and blueberry apple sauce. Season with the onion powder, garlic powder and cajun spices. Stir in the red wine, Worcestershire and brown mustard. Whisk well to combine.
- Stir in the coconut milk until the sauce is an even color. Then turn on the heat to medium high. While stirring constantly, bring the sauce to rolling simmer. Continue to simmer for 15-20 minutes or until the sauce has thickened up - it should be the consistency of a thin barbecue sauce.
- Let the purple sauce cool to room temperature then pour into jars. Store in the fridge for up to one week. Use for everything from a dipping sauce to a sandwich condiment. Enjoy!
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