Recipe - Backyard Barbeque Sauce

2 tablespoon Vegetable oil
1 Onion; halved lengthwise and
slivered
4 Cloves garlic; halved
28 ounce Italian plum tomatoes;
crushed, with juices
1 One half cup Ketchup
1 cup Fresh orange juice
6 tablespoon Fresh lemon juice
6 tablespoon Red wine vinegar
One half cup Water
2 tablespoon Allnatural liquid smoke;
optional
One fourth cup Honey
One fourth cup Dark brown sugar; packed
3 tablespoon Crystallized ginger; finely
chopped
2 tablespoon Dark molasses
1 tablespoon Worcestershire sauce
One fourth teaspoon Tabasco sauce
2 tablespoon Chili powder
1 tablespoon Ground coriander
1 tablespoon Dry mustard
1 teaspoon Salt

1. Heat the oil in a heavy mediumsize 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 SilkyKitty@prodigy.net on Apr 30,
1998