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Outta This World Barbecue Sauce

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    Source: cooksrecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsA, B1, B3, B6, C, E, P
    MineralsCopper, Natrium, Fluorine, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 tablespoon bacon drippings

    2. 1 small onion, chopped

    3. 1/4 cup water

    4. 3/4 cup peach schnapps

    5. 1/2 cup raisins

    6. 2 large cloves of garlic, minced

    7. 1/3 cup aged balsamic vinegar

    8. 2 1/4 cup chopped sweet apple

    9. 1/4 cup frozen orange juice concentrate

    10. 1/4 cup frozen pineapple juice concentrate

    11. 3 tablespoons molasses

    12. 2 tablespoons apple cider vinegar

    13. 2 tablespoons fresh lemon juice

    14. 2 tablespoons fresh lime juice

    15. 2 1/4 cups dark corn syrup

    16. 1 (12-ounce) can tomato paste

    17. 1/2 cup packed dark brown sugar

    18. 1/2 cup Worcestershire sauce

    19. 2 tablespoons prepared mustard

    20. 2 teaspoons chili powder

    21. 1 teaspoon Maggi Seasoning

    22. 1 teaspoon salt

    23. 1/4 teaspoon freshly ground black pepper

    24. 1/4 cup Kahlua

    25. 1 teaspoon liquid hickory smoke

    Instructions Jump to Ingredients ↑

    1. Fry onion in the bacon drippings over low heat until caramelized or dark golden brown. Reduce heat to medium-low. Deglaze saucepan with the water.

    2. Stir in peach schnapps, raisins and garlic. Simmer for 10 minutes or until the mixture is of a syrupy consistency, stirring occasionally.

    3. Remove from heat and place the mixture in a blender with the balsamic vinegar, apple, orange juice concentrate, pineapple juice concentrate, molasses, apple cider vinegar, lemon juice, and lime juice. Process until pureed and return to saucepan.

    4. Add corn syrup, tomato paste, brown sugar, Worcestershire sauce, mustard, chili powder, Maggi Seasoning, salt, black pepper, and mix well. Bring to a low boil over medium heat, stirring frequently. Reduce heat to low. Simmer for 20 minutes, stirring occasionally.

    5. Remove from heat. Stir in Kahlua and liquid smoke.

    6. Store in the refrigerator in sealed container.

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