Dips and Sauces Featured Recipes — 19 August 2013

Wow your family with this easy, tangy and sweet barbecue sauce made from scratch!

By: Jodie Shield, RD

Julia Childs cooked with wine, and sometimes it made it into the food. Alton Brown cooks with grape juice, and the food tastes amazing! I am still basking in the afterglow of my dinner with Alton Brown at Chef Art Smith’s Chicago restaurant, Table 52. The Welch’s Grape Juice Company sponsored the star-studded evening. As promised, I am testing out some of their recipes. Last week, I made Sautéed Swiss Chard and it delivered on taste big time. With the Labor Day holiday quickly approaching, I decided to try their Speedy Barbecue Sauce. My older son, J.J. is the barbecue connoisseur at our house. He fired up the grill to make some barbecue chicken: half with his special sauce and half with Welch’s Speedy Barbecue Sauce. Sorry no contest. Even J.J. declared Welch’s the winner. My only suggestion is to make sure you prepare the sauce early enough so that it can cool completely. This will allow the sauce to thicken naturally and marry the sweet grape taste with the other savory sauce ingredients. Happy Labor Day and let the grilling begin!

Speedy Barbecue Sauce

Makes 2 cups

Prepration time: 5 minutes

Cook time: 20 minutes


  • 1/4 cup cider vinegar
  • 1/2 cup Welch’s 100% Grape Juice
  • 1/2 cup 100% White Grape Juice
  • 1 cup canned tomatoes, crushed, diced or pureed
  • 3 tablespoons packed brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon hot pepper sauce
  • 2 tablespoons chopped garlic


  1. Combine all the ingredients in a medium saucepan and bring to a boil over medium heat.
  2. Reduce the heat and simmer for 20 minutes, stirring frequently.
  3. Remove from the heat and cool slightly before using.
  4. Store in an airight container in the refrigerator.

Nutrition information (per 2 tablespoons): 32 calories, 0 grams protein, 6 grams carbohydrate, 0 grams fat, 0 grams saturated fat, 0 milligrams cholesterol, 0 milligrams dietary fiber, 61 milligrams sodium

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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

(1) Reader Comment

  1. Made BBQ chicken with this recipe. Made have the thighs with sweet baby rays and the other half with this . . . and this was SO much better! A much fuller flavor!

    Great Recipe!

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