Orange barbecue sauce

3 cups

Ingredients

Quantity Ingredient
4 tablespoons Butter
1 large Onion(s), coarsely chopped
6 Garlic clove(s), minced
1 cup Honey
½ cup Tomato paste
3 tablespoons Hot pepper sauce
2 tablespoons Molasses
2 tablespoons Lemon juice
2 teaspoons Salt
1½ teaspoon Black pepper
½ teaspoon White pepper
½ teaspoon Cayenne pepper
½ teaspoon Ground cumin seeds
2 cups Chicken stock
½ cup Orange juice

Directions

1. In a medium nonreactive saucepan, melt the butter over moderately high heat. Add the onion and cook, stirring often, until golden brown, about 8 minutes. Reduce the heat to low, add the garlic, and cook, stirring, for 1 minute. Whisk in the honey, tomato paste, hot pepper sauce, molasses, lemon juice, and salt. Stir in the black, white and cayenne peppers and the cumin. Whisk in the stock and orange juice. Simmer, stirring, for 30 minutes. Let cool.

2. Pure the sauce in a blender or food processor. Can be refrigerated for up to 3 days.

Note: This sauce doubles as a marinade with meat and poultry.

Food and Wine Collector's Issue: The Only Entertaining Guide You'll Need May 1995

Submitted By DIANE LAZARUS On 06-08-95

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