Instructions
- In a 4-quart heavy bottomed dutch oven, combine all the ingredients and bring the mixture to a simmer over medium heat.
- Simmer for 10-15 minutes over medium-low heat.
- Using an immersion blender, blend the sauce until smooth. Alternatively allow the sauce to cool for about 10 minutes then blend in a conventional blender.
- Allow the sauce to cool to room temp.
- Place in an airtight container and store in the fridge until you’re ready to use.
- Will keep in the fridge for 7-10 days or in the freezer for up to 6 months.
- Use the sauce to glaze chicken, ribs, to sauce brisket or as a pizza sauce.
