Bruce's Hot Barbecue Sauce

By 1For_Him

Ingredients

• 2 * 2 cans (15 ounces each) apricot halves, drained
• 4 * 4 cups packed brown sugar
• 4 * 4 cups cider vinegar
• 1 * 1 can (29 ounces) tomato sauce
• 2 * 2 cups ketchup
• 1 * 1 cup maple syrup
• 1 * 1 cup prepared mustard
• 1/2 * 1/2 cup orange juice
• 1/2 * 1/2 cup honey
• 3 * 3 tablespoons salt
• 1/2 * 1/2 cup molasses
• 3 * 3 tablespoons chicken bouillon granules
• 2 to 4 * 2 to 4 tablespoons crushed red pepper flakes
• 2 * 2 tablespoons garlic powder
• 2 * 2 tablespoons onion powder
• 2 * 2 tablespoons Worcestershire sauce
• 2 * 2 tablespoons soy sauce
• 1 * 1 tablespoon pepper
• 2 * 2 tablespoons Liquid Smoke, optional

Details

Servings 4

Preparation

Step 1

Prep: 20 min. Cook: 1 hour

In a blender, puree the apricots until smooth. Pour into a large Dutch oven; add the next 17 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until flavors are blended, stirring occasionally.

Stir in Liquid smoke if desired. Cool. Store in the refrigerator. Yield: 4 quarts.


Nutrition Facts: 1 serving (2 tablespoons) equals 53 calories, trace fat (trace saturated fat), trace cholesterol, 341 mg sodium, 13 g carbohydrate, trace fiber, trace protein.

Bruce's Hot Barbecue Sauce published in Taste of Home June/July 2002, p13