Zinfandel Restaurant's Barbeque Sauce

Recipe Ingredients

1 tablespoon	15ml	Corn oil
1 1/2 cups	93g / 3.3oz	Finely-chopped red onion
3 cups	711ml	Chopped canned tomatoes with juice
2 tablespoons	30ml	Cider vinegar
1 1/2 teaspoons	7.5ml	Kosher salt
3/4 teaspoon	3.8ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Dried thyme
1/8 teaspoon	0.6ml	Ground cumin
1 1/2 tablespoons	22ml	Hungarian sweet paprika
1 teaspoon	5ml	Pure chile powder (not a blend)
1/2 teaspoon	2.5ml	Dried oregano
1 1/2 tablespoons	22ml	Worcestershire sauce
1/4 cup	59ml	Dark molasses
1/2 cup	118ml	Orange juice

Recipe Instructions

Heat oil in saucepan and saute onion until translucent. Add remaining ingredients, except orange juice, stir well and bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat, let cool and add orange juice. Puree sauce in a blender or food processor.

This recipe yields 4 cups.

Tip: This sauce will keep, tightly sealed in the refrigerator for about a week. It can also be frozen for later use.

Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html

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