Andis Winery’s Homemade BBQ Sauce

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Chef and winemaker Mark McKenna from Andis Winery in Plymouth make their homemade barbecue sauce using their wines for Paul Robins.

Find Andis Winery on Facebook.

RECIPE: Painted Fields Barbecue Sauce
1 1/2 cups finely chopped yellow onion
3 cloves minced garlic
1/2 cup vegetable oil
12 oz tomato paste
1 cup cider vinegar
1/2 cup packed brown sugar
1/2 cup Worcestershire sauce
1 cup Andis Painted Fields
1/2 cup soy sauce
1 cup hoisin sauce (found in Asian food section at grocery store)
3 tablespoons mustard powder
2 tablespoons chili powder
1 tablespoon ground cumin
1 tsp cayenne pepper
1/3 cup cherry preserves (Not pie filling, but cherry preserves found in the jelly/jam section)

In a large saucepan on low heat, saute onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the remaining ingredients. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator for up to three weeks.

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