Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

BONES BBQ SAUCE

List of Ingredients





4 32oz. bottles store-bought ketchup
1 lb. blackstrap molasses
1 cup blackberry jelly
2 cups vinegar
3 tbs. ground red pepper
5 fresh habs (whole)
2 white onions (chopped)
2 med. bell peppers (chopped)
cloves garlic (chopped)
1 lb. lt. brown sugar
½ cup pickling spice IMPORTANT
cheesecloth for a spice pouch
2 tsp. celery salt


Recipe



Put the ketchup and vinegar on a medium-low heat until good and hot, then slowly add molasses, brown sugar and jelly, stirring all the time until they liquefy with the hot mixture. Add chopped onions, peppers, garlic and spices. Put pickling spice on top of cheesecloth, tie close to make spice pouch. Add pouch to mixture, holding under surface with wooden spoon until saturated with hot mixture. Allow mixture to SLOWLY boil or "burble." Keep stirring of bottom to prevent sticking. (From time to time I like to "mop" the bottom of the pot with the spice pouch to release goodies in pouch and clean bottom at the same time. Allow to "burble" for about an hour and a half, until fresh peppers are soft. Don't leave out the pickling spice from this stuff. It's the key to giving this sauce its own distinctive flavor. It's a pretty sweet sauce, but the habs and ground red give it a "sneaky pete" quality that slips up behind the sweet and grabs your attention.