The heat is on when you brush on Bruce Fisher's tongue-tingling sauce! You'll also detect a hint of fruity sweetness, thanks to the apricots he adds. "It's known among my family and friends as 'Bruce's Hot Juice'," says this East Bloomfield, New Yorker. "I've been making this barbecue sauce for 20 years and get requests for the recipe every summer. I'm always happy to share it."
- 2 cans (15 ounces each) apricot halves, drained
- 4 cups packed brown sugar
- 4 cups cider vinegar
- 1 can (29 ounces) tomato sauce
- 2 cups ketchup
- 1 cup maple syrup
- 1 cup prepared mustard
- 1/2 cup orange juice
- 1/2 cup honey
- 3 tablespoons salt
- 1/2 cup molasses
- 3 tablespoons chicken bouillon granules
- 2 to 4 tablespoons crushed red pepper flakes
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons Worcestershire sauce
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon pepper
- 2 tablespoons Liquid Smoke, optional
- In a blender, puree the apricots until smooth. Pour into a large Dutch oven; add the next 17 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until flavors are blended, stirring occasionally.
- Stir in Liquid smoke if desired. Cool. Store in the refrigerator. Yield: 4 quarts.
Originally published as Bruce's Hot Barbecue Sauce in Taste of Home June/July 2002, p13
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