Now Cooking: Sweet Orange BBQ Sauce
14-ounce can of whole tomatoes with juice
1/3 cup of balsimic vinigar
1 tablespoon marmalade jam
1 tablespoon of honey
1 tablespoon mustard
2 tablespoons chopped garlic
1/2 cup chopped yellow onions
1/4 cup splenda (or sugar)
1 teaspoon louisiana hot sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon peeled and grated fresh ginger
1/4 teaspoon freshly ground black pepper
Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse until saucy looking. Simmer on low for about 10-15 minutes. Pour into a container with a tight lid. Will keep for 2 or 3 weeks in the refrigerator.