Recipe for Zinfandel Barbecue Sauce 
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Yield:
32
Ingredients:
Amount Ingredient
1 tbl corn oil
1/2 cup red onion finely chopped
3 cup chopped canned tomatoes with juice
2 tbl cider vinegar
1/2 tsp kosher salt
3/4 tsp pepper
1/4 tsp dried thyme
1/8 tsp ground cumin
1/2 tbl Hungarian sweet paprika
1 tsp pure chile powder (not a blend)
1/2 tsp dried oregano
1/2 tbl Worcestershire sauce
1/4 cup dark molasses
Instructions:
Instructions: Heat oil in saucepan and saute onion until translucent. Add remaining ingredients, except orange juice, stir well and bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat, let cool and add orange juice. Puree sauce in a blender or food processor.

Yield: 4 cups

NOTES : Tip:
This sauce will keep, tightly sealed in the refrigerator for about a week. It can also be frozen for later use.

Kristin: The sauce does NOT contain Zinfandel. Thats the name of the restaurant. I think we could omit the corn oil, or at least switch to olive and use a smaller amount.

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