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3 X BBQ SAUCE

The Kansas City Barbeque Society Cookbook
by Ardie A. Davis, PhB; Chef Paul Kirk, PhB; Carolyn Wells, PhB

Ken Mishoe
Ken told us he eats a lot of barbeque sauce, so he thought he should try to make it healthier. He uses this at home when cooking for family and guests. You can freeze any extra in freezer bags and thaw it as needed.
Makes about 4 quarts

INGREDIENTS

• 2 cups raisins
• 2 cups water
• 4 cups apple cider vinegar
• 3 cups malt vinegar
• 8 (12-ounce) cans tomato paste
• 2 cups honey (optional; Add more Sugar Twin Brown sugar if honey is omitted.)
• 5 tablespoons frozen apple juice concentrate
• 1/4 cup prepared yellow mustard
• 1/4 cup liquid smoke
• 1/4 cup Worcestershire sauce
• 1/4 cup prepared instant coffee
• 2 tablespoons olive oil or canola oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons molasses
• 1 tablespoon fresh lime juice
• 1 tablespoon bourbon
• 1 tablespoon rum
• 3 dashes Tabasco or your favorite hot sauce
• 3 cups Sugar Twin Granulated Brown Sugar
• 6 tablespoons sodium-free salt (potassium chloride)
• 3 tablespoons onion powder
• 1 tablespoon ground turmeric

DIRECTIONS

Combine the raisins and water in a blender and puree into a paste.

Combine the raisin puree and the rest of the ingredients in the order given in a large saucepan. Bring the mixture to a boil, then lower the heat and simmer for 20 minutes. Cover the pan, remove it from the heat, and let the sauce cool. Refrigerate any leftovers.