Spicy grape BBQ sauce that is great on beef and venison. Use a portion to marinade and simmer a pint on the grill while cooking the meat.
Servings: One large BBQ partyPrep Time: 10 Minutes Cook Time: 5 hours
120 oz Ketchup (Restaurant cans available at wholesale clubs)
32 oz Grape Jelly
3 T Liquid Smoke (prefer mesquite)
3 T Worcestershire Sauce
2 Cup Brown Sugar (light or dark)
2 T Chili Powder
4 Cloves Garlic, minced
1 medium Onion, chopped
¼ Cup Molasses
¼ Cup White Vinegar
1 T Red Pepper Flakes
2 Habeneros, finely chopped (wash hands thoroughly after handling), may substitute at least 4 jalapenos
1 T Black Pepper
Combine all ingredients except for the vinegar in a slow cooker (crock pot). Cook on high for one hour, stirring every 10 minutes. Switch the cooker to low for 4 hours (or until desired thickness +/- an hour) and simmer, stirring every 30 minutes or less to prevent scorching. Finish by stirring in the vinegar and simmering for 10 minutes.
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