Total Calories: 112
1. Combine the honey, guava paste, and barbecue sauce in a small, heavy saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer for 5 minutes, whisking to mix. The sauce is ready when all the guava paste is dissolved. If it tastes too sweet, add a squeeze of lemon juice.
2. Transfer to a serving bowl and serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for several weeks.
Makes about 1 cup
Note: What’s amazing about this recipe is that you can use almost any commercial barbecue sauce to make it. Elida favors Kraft or KC Masterpiece, but she has also made it with vinegar-based sauces in the style of Arthur Bryant’s with equal success.
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