Orange Chipotle Barbecue Sauce
Soy Free & Gluten Free
Oh, so sweet! But wait, what's that kick? Ohhh, the smoky chipotle has emerged from the sweetness to leave your tongue warm...not burning. This recipe calls for a strange ingredient…grape jelly! Please, don't use jam, but jelly. This is my Gramma Jo's secret ingredient. She uses it in all of her barbecue sauces, even store-bought ones.
2 tablespoons (30 g) extra-virgin olive oil
1 medium yellow onion (about 6 ounces, 170 g), roughly chopped
1 tablespoon (15 g) minced garlic
24 ounces (680 g) tomato sauce
6 ounces (170 g) tomato paste
1/2 cup (120 ml) fresh orange juice
1/2 cup (110 g) packed brown sugar
1/4 cup (80 g) grape jelly
2 tablespoons (12 g) ground chipotle powder
In a stock pot or Dutch oven, heat olive oil on medium high heat. Add onion and garlic and sauté until translucent and fragrant, and just beginning to brown. Add in remaining ingredients and stir. Bring to a simmer. Cover and reduce heat to medium low and simmer for 20 minutes. Remove from heat and serve as you would any barbecue sauce. If not using right away, place in an airtight container and store in the fridge. Will last about a week in the fridge, or freeze for later use.
Yield: About 4 cups (940 ml)