Zinfandel Barbeque Sauce


  • 1 tablespoon corn oil
  • 1 1/2 cups red onion, finely chopped
  • 3 cups chopped canned tomatoes with juice
  • 2 tablespoons cider vinegar
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon ground cumin
  • 1 1/2 tablespoons Hungarian sweet paprika
  • 1 teaspoon pure chile powder (not a blend)
  • 1/2 teaspoon dried oregano
  • 1 1/2 tablespoons Worcestershire sauce
  • 1/4 cup dark molasses
  • 1/2 cup orange juice


  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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