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