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BBQ SAUCE (Jerry Thompson)
2 GALLONS of KETCHUP
1 PINT MOLASSES
1 pint of BURGUNDY WINE
¼ CUP RED HOT SAUCE
1 POUND BROWN SUGAR
¼ CUP CHILLI POWDER
2 DASHES OF SALT
¼ CUP BLACK PEPPER
1 PINT LIQUID SMOKE
1 PINT WHITE VINEGAR
¼ CUP GRANULATED SUGAR
1 CUP LEMON JUICE
1 QUART WATER
PINCH OF BASIL LEAVES
PINCH OF TARRAGON
DASH OF GROUND MACE
IN A LARGE STOCKPOT, MIX ALL THE INGREDIENTS TOGETHER AND BRING THEM TO A BOIL. Turn down the heat and let it simmer for a while, while you prepare the canning jars for filling with the sauce.
YIELD: 2 GALLONS
Jezebel Sauce (Janet B)
1 16 oz. jar Apple Jelly — stir with a fork.
1 16 oz. jar Pineapple Preserves
1 small jar horseradish or to taste (I used 3 T.)
2 T. course ground black pepper
1 doz. red maraschino cherries, drained and chopped
Mix together and serve as topping for a block of cream cheese. Serve with your favorite crackers.
A word of testimony: this is good stuff!!! kt
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