Title: Backyard Barbeque Sauce
Categories: Sauces, And, Miscellaneo
Yield: 1 Servings

2 tb Vegetable oil
1 Onion; halved lengthwise and
-slivered
4 Cloves garlic; halved
28 oz Italian plum tomatoes;
-crushed, with juices
1 1/2 c Ketchup
1 c Fresh orange juice
6 tb Fresh lemon juice
6 tb Red wine vinegar
1/2 c Water
2 tb All-natural liquid smoke;
-optional
1/4 c Honey
1/4 c Dark brown sugar; packed
3 tb Crystallized ginger; finely
-chopped
2 tb Dark molasses
1 tb Worcestershire sauce
1/4 ts Tabasco sauce
2 tb Chili powder
1 tb Ground coriander
1 tb Dry mustard
1 ts Salt

1. Heat the oil in a heavy medium-size saucepan over medium heat. Add the
onion and cook, stirring occasionally, until golden brown, 5 minutes. Add
the garlic and cook for 1 minute more.

2. Add the remaining ingredients and stir well to mix. Bring the mixture to
a boil, then reduce the heat to very low and cook, uncovered, stirring
often, until the sauce thickens and has a smooth texture, 45 minutes to 1
hour.

3. Remove the onion and garlic with a slotted spoon and discard. Adjust
seasonings to taste, and then, if sauce is too thick, add a small amount of
water. Cook to blernd seasonings for 2 minutes. Cook to room temperature
and refrigerate in covred containers for up to 1 week. Makes about 5 cups

NOTES : I skipped direction #3 and put sauce in food processor with onions
and garlic included and processed until smooth. MUCH better this way IMHO.
Recipe by: Sheila Lukins USA Cookbook

Posted to TNT Recipes Digest by Karen on Apr 30,
1998