Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Vidalia Onion BBQ Sauce




Source of Recipe


Internet


List of Ingredients




2 tablespoons unsalted butter
3 medium sweet onions, such as Vidalia, finely chopped
6 garlic cloves, finely chopped
Two 10-ounce jars sugarless peach fruit spread made with fruit juice
Two 12-ounce jars American-style chili sauce
2/3 cup spicy brown mustard
2/3 cup cider vinegar
1/2 cup light (unsulfured) molasses
3 tablespoons Worcestershire sauce


Recipe



To make the sauce, melt the butter in a heavy-bottomed, medium saucepan over medium-low heat. Add the onions and cover. Cook, stirring often, until the onions are golden brown, about 15 minutes. Add the garlic and cook, uncovered, until it gives off its fragrance, about 2 minutes. Stir in the peach fruit spread, chili sauce, mustard, molasses, vinegar, and Worcestershire sauce. Bring to a simmer, stirring often. Reduce the heat to low and simmer, stirring often to avoid scorching, until lightly thickened, about 30 minutes. (The sauce can be prepared up to 2weeks ahead, cooled, covered, and refrigerated.)

6 cups