| • |
1 1/2 cup The Perfect Purée Apricot Puree, thawed |
| • |
2/3 The Perfect Purée White Peach Puree, thawed |
| • |
2 tbsp. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • |
1/4 cup Worcestershire sauce |
| • |
1/4 cup soy sauce |
| • |
1 tsp. allspice |
| • |
1 tsp. chili powder |
| • |
1 tsp. dry basil |
| • |
1 tsp. dry ground oregano |
| • |
1 tsp. ginger root, freshly grated |
| • |
1 tsp. black pepper |
| • |
2 tsp. dry mustard |
| • |
3 oz. apple cider vinegar |
| • |
1 tsp. ground celery seeds |
| • |
1 14 oz. can of tomato puree |
| • |
6 tbsp. butter |
| • |
3/4 cup lemon juice |
| • |
2 dashes liquid smoke flavoring |
| • |
1/2 cup brown sugar, packed |
| • |
1/2 cup ketchup |
| • |
2 cups bourbon |
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| Method: |
| 1. |
Combine Worcestershire sauce and soy sauce in the blender with dry spices. Blend until spices are well mixed. |
| 2. |
Place spiced liquid and remaining ingredients, except bourbon in a large saucepan. Cook over low heat for at least 2 hours. |
| 3. |
Stir in bourbon and cool. |
| 4. |
Store tightly covered for at least 3 days to allow flavors to mingle. |
| 5. |
Use to baste meats during last hour of cooking time. |
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