Wednesday, June 19, 2013

Orange Marmalade Barbecue Sauce

Ever since my husband saw a recipe using an Orange Marmalade Barbecue Sauce, he's been on a mission to make his own. It started with me making some Orange Marmalade, and ended with him developing his own "take" on the sauce! Sticky, sweet, tangy and so good!

64 oz. Ketchup
2 cups Orange Marmalade
1 medium onion, finely chopped
2 Tbsp. Worcestershire Sauce
1/3 cup Spicy Brown Mustard
1/2 cup Vinegar
1 cup Molasses

Mix all together in a large stock pot and simmer to desired thickness (this may take several hours). Taste and adjust seasonings to taste. Ladle into pint canning jars and process in a boiling water bath or steam canner 20 minutes. Remove and allow jars to cool on a towel on your kitchen countertop 24 hours undisturbed.

Store in pantry up to one year. Opened jars must be refrigerated.

Yield:  4 pint jars