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