Ingredients
2 cans (15 ounces each) apricot halves, drained4 cups packed brown sugar4 cups cider vinegar1 can (29 ounces) tomato sauce2 cups ketchup1 cup maple syrup1 cup prepared mustard1/2 cup orange juice1/2 cup honey3 tablespoons salt1/2 cup molasses3 tablespoons chicken bouillon granules2 to 4 tablespoons crushed red pepper flakes2 tablespoons garlic powder2 tablespoons onion powder2 tablespoons Worcestershire sauce2 tablespoons reduced-sodium soy sauce1 tablespoon pepper2 tablespoons Liquid Smoke, optional
Preparation
In a blender, puree the apricots until smooth. Pour into a large Dutch oven; add the next 17 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until flavors are blended, stirring occasionally.
Stir in Liquid smoke if desired. Cool. Store in the refrigerator.
