All Kinds of Sugarless Sauces for Fondue

[Hannah]

Barbecue Sauce:

1 tbsp butter or margarine
1/3 cup very finely chopped onion
1/3 cup very finely chopped celery
Sauté.
Add: ¼ tsp garlic powder
2 – 7 ½ oz cans of tomato sauce - or tomato paste & V8
2 tbsp brown sugar or Splenda
1 tbsp Worcestershire
¼ cup red wine vinegar
1 tbsp mustard powder
1 bay leaf
½ cup orange juice
¼ tsp hot pepper sauce - or chopped jalapeno

Bring to a boil, simmer 10 minutes. Discard bay leaf. Makes 2 ½ cups


Barbeque Sauce

2 cloves garlic, or ½ tsp garlic powder
1 onion, minced
one 14 oz can tomato sauce
½ cup E.D. Smith sugarless syrup
½ cup red wine vinegar
¼ cup tomato paste
2 tbsp minced canned chipolte peppers
2 tbsp Worcestershire sauce

Original BBQ Sauce:

One 5 ½ oz can tomato paste
¼ cup vinegar
3 tbsp Splenda
1 tsp Worcestershire
3 drops hickory smoke
Dash of garlic
½ tsp dry mustard salt
1 tbsp oil

Cook together until thickened, then add water if needed to make desired consistency.

HP (like)Sauce:

Pitted dates - or raisins
Cook together with a bit of water, then puree in blender and measure to 5 ½ oz.
Add:
½ cup white vinegar
¼ cup Splenda
¼ tsp onion powder
¾ tsp salt
1/8 tsp cloves
Dash of Worcestershire
Dry mustard and chilli powder to taste

Cook together to blend flavours



Mushroom/Wine Sauce:

1 can mushroom soup
3 tbsp onion flakes or dry onion soup mix
1 pkt Oxo
½ cup red wine Mix together, and then use a hand blender to puree.


Merlot BBQ Sauce

3 tbsp E.D. Smith syrup
1 ½ tsp chipotle pepper, canned
1/3 cup sugar substitute
½ tsp salt
1 cup Merlot wine
1 ½ tsp chilli powder
1 tsp BBQ spice mix
2 tbsp cider vinegar
½ cup orange juice
1 ½ cups marinara sauce
½ cup ketchup
2 tbsp Worcestershire sauce
¼ cup apple juice

Combine wine, sugar substitute, apple juice and vinegar in a non-reactive pot. Simmer down to 1/3rd Add remaining ingredients, simmer uncovered 30 min.



Orange Sauce

½ cup orange juice
1 tsp grated orange peel (not zest)
1 tsp Soya sauce
1 tsp lemon juice
3 tbsp Splenda

Heat until boiling.

Combine: 2 tbsp water & 1 tbsp cornstarch.

Stir in, cook until thickened.



Pineapple Sauce (Sweet and Sour)

2 tbsp white vinegar
1 tsp cornstarch

Stir together, then add:
1 tbsp Soya sauce
2 tbsp Splenda
¼ tsp onion powder
1 tsp chicken bouillon powder
8 oz can of crushed pineapple, with juice.
Cook until thickened.

Mustard Sauce:

1/2 cup Splenda
2 tsp prepared mustard
3 tbsp vinegar
Combine., add:
1/3 cup water
& 1 ½ tbsp cornstarch.
Cook until thickened.


“Not” Honey Mustard Sauce:

1 small jar baby food apples or peaches
2 tbsp mustard powder
1 tbsp cornstarch
1 cup pineapple juice
¼ cup water
Dash of garlic
Simmer until thickened.


Tartar Sauce

½ cup mayo
5 - 8 capers, minced
½ small onion
½ a hard boiled egg yolk, minced
1 dill pickle, minced
Dash chopped parsley, tarragon & chervil.


Piquant Sauce

5-½ oz can tomato paste
½ cup cider vinegar
¼ cup Splenda
¼ cup prepared mustard
2 tbsp Worcestershire sauce
1 tsp salt
½ tsp pepper
½ cup water

Cook until thickened a bit.


Teriyaki Sauce:

½ cup water
2 tbsp Soya sauce
1 tbsp Splenda
Garlic & onion powder
1 tsp dry mustard
Ginger, pepper
2 tbsp cornstarch mixed into ¼ cup vinegar
Cook until thickened.


Dill Dip for Veggies:

½ cup sour cream
½ cup mayo
1 tsp dill weed
1 tbsp lemon pepper
1 tbsp bon appetite
1 tbsp dried onion flakes, crushed.

Salsa Sauce:

1 part sour cream
1 part “hot” salsa
Stir together, chill

Seafood Sauce:

1 part low sugar ketchup or mild taco sauce
1 part horseradish

Sweet & Sour Sauce:½ cup Splenda
½ tbsp Soya sauce
½ cup unsweetened pineapple juice
1/8 tsp ginger
1 tbsp cornstarch, mixed with ¼ cup plus 1 tbsp vinegar
Cook together until thickened.


Szechwan Orange Sauce:

2 tbsp Splenda
1 tsp cornstarch
¼ tsp red pepper flakes
1 tsp grated orange rind (no white)
½ cup orange juice
2 tbsp Soya sauce
14 tsp minced ginger root

Cook and stir over medium heat until boiled and thickened.