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| 1 | |
6-ounce | |
can frozen orange juice concentrate, thawed |
| 1 | small | onion, diced | ||
| 1/3 | cup | red wine vinegar | ||
| 1 | cup | firmly packed light brown sugar | ||
| 1 | tablespoon | grated orange rind | ||
| 1 | teaspoon | dry mustard | ||
| 1 | teaspoon | salt | ||
| 1 | teaspoon | hot sauce | ||
| 1 | cup | peanut oil | ||
 |
| Process the first 3 ingredients in a blender until
smooth. Add brown sugar and the next 4 ingredients; process
until smooth. Turn blender on high; add oil in a slow, steady
stream.
Bring the mixture to a boil in a medium size non-aluminum saucepan. Cook over medium heat for 10 minutes. Yield: 2-1/2 Cups. |
