Sweet Sour Barbecue Sauce
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped green pepper||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Catsup||2 Cup (32 tbs)|
|Chili sauce||2 Cup (32 tbs)|
|Orange marmalade||12 Ounce (1 Jar)|
|Red wine||1 Cup (16 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Onion soup mix||1⁄2 Cup (8 tbs) (1 Envelope)|
|Hot pepper sauce||1⁄4 Teaspoon|
In 3-quart saucepan cook celery, green pepper, and garlic in butter till tender.
Add catsup, chili sauce, marmalade, wine, vinegar, soup mix, pepper sauce, and 1 1/2 cups water.
Bring to boil; reduce heat.
Simmer, uncovered, 15 minutes; stir often.
Pour into half-pint freezer containers; leave 1-inch headspace.
Seal, label, and freeze.