BEAR SAUCE

By rlchrist

A tangy, sweet, hot dipping sauce for just about anything edible.

Ingredients

• 4 1/2 cups WARM WATER
• 1 1/2 cups MUSTARD (15 oz)
• 1/2 cup KETCHUP
• 1/2 - 1 1/2 cups RED HOT SAUCE
• 1/2 - 1 1/2 cups CRUSHED RED PEPPER
• 1 1/2 cups WHITE VINEGAR
• 7 1/2 cups BROWN SUGAR (3 1/3 lb)
• 1 cup FRESH ORANGE JUICE

Preparation

Step 1

MIX MUSTARD AND WARM WATER
ADD REMAINDER OF INGREDIENTS
STIR AND SIMMER 1 HOUR

***FOR FRIED CHICKEN -- DUST IN FLOUR, SALT & PEPPER.
DEEP FRY AT 390 DEGRESS UNTIL GOLDEN BROWN AND CRISP

SERVE ON 2 SLICES OF WHITE BREAD WITH A SIDE OF MACARONI SALAD