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Zinfandel Barbeque Sauce



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

Yield: 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: Zinfandel Restaurant - Chicago, Illinois


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