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Red BBQ Sauce

Source of Recipe

Adapted from Sacramental Magic in a Small-Town Cafe by Br. Peter Reinhart


Recipe Introduction

To reduce sodium levels.....cut down on the added salt. WW Points
Exchanges
Yield: about 5 cups (about 20 servings).

28 ounces tomato puree
4 cloves garlic -- pressed
1 small onion -- diced
2-1/4 c. sugar
1 c. red wine vinegar
2-1/2 T. Worcestershire sauce
2-1/2 T. liquid smoke flavoring -- (not Wright's*)
1/2 c. molasses
2 T. Tabasco sauce
1/2 tsp. freshly ground black pepper
1/2 T. salt
1 T. dark sesame oil
1/4 c. bourbon (optional)
1/4 c. fresh lemon juice

Combine all ingredients except lemon juice in large sauce-pan and bring to a boil. Simmer until desired thickness (about 1 hour).

Turn off the heat and add lemon juice, mixing well. Store in refrigerator. Keeps indefinitely.

* I find Wright's Liquid Smoke to be too intense and concentrated. It reminds me of the day after a house fire. I much prefer Colgin Liquid Smoke.

Per Serving: 146 Calories; 1g Fat (4.8% calories from fat); 1g Protein; 34g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 353mg Sodium. ++++ Exchanges: 1 Vegetable; 2 Other Carbohydrates. ++++ WWP: 3.4