Classic City Bee Company Recipes — sauce RSS



Honey Sweet Hot Dog Sauce

There's nothing quite like a plump, juicy hot dog to make it feel like summer. No matter what time of the year, a well grilled hotdog makes you feel like you are soaking up the late afternoon sun at your favorite ballpark. Ketchup and mustard have their place and should not be easily forgotten but this easy and quick recipe will add an extra level of sweet flavor to America's favorite on the go meal. Sweet and tangy this is sure to become your new go to condiment no matter the time of year. Ingredients: 3/4 Cup ketchup 3/4 Cup brown sugar 1/4 Cup Southern Wildflower Honey 1 teaspoon apple cider vinegar 1 teaspoon Worcestershire sauce 1/2 teaspoon onion powder...

Continue reading



Spicy Honey Smoked Chicken Thighs

Nothing is more mouthwatering than juicy chicken which has been slow smoked for hours. These delicious thighs add a spicy kick as well as the sweet kiss of fresh honey. They are a perfect addition to any event and will leave people begging for an invitation to your next backyard barbecue. This recipe uses boneless, skinless thighs for convenience but can be easily used with bone in thigh chicken as well. Ingredients: 6 boneless, skinless chicken thighs 1/2 gallon salt 3/4 cup salt 1 1/2 cup Southern Wildflower Honey 1 1/2 tbs black pepper 1 tbs onion powder 1 tbs garlic powder 1 tbs chili powder 1/2 cup your favorite spicy barbecue sauce 3 tbs apple juice Instructions: Prepare brine by...

Continue reading



Honey Sweetened Cranberry Sauce

This simple recipe is a sweet addition to your holiday table. Sweetened with natural honey as opposed to refined sugars or syrups, this new take on an old classic is a healthier alternative to satisfy your sweet tooth during a holiday feast. Ingredients: 4 cups raw cranberries 2 cups water 1 3/4 cups Southern Wildflower Honey Instructions: In a large saucepan, combine water and honey. Bring to a boil while stirring. Boil rapidly for 5 minutes. Add the cranberries, and return to a boil. Let boil, uncovered, over high heat for 10-15 minutes or till skins pop. For a thicker sauce, cook a little longer. Remove from heat, and serve warm or chilled. Makes about 4-5 cups, depending on how long...

Continue reading