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BBQ Sauce

5 tbsp oil
2 med onions, minced
8 cloves garlic, minced
2 cans crushed tomatoes
2 1/2 c ketchup
2 c orange juice
1/2 tbsp lemon juice
1/2 c cider vinegar
1 c water
4 tbsp liquid hickory smoke
1/2 c honey
4 tbsp dark molasses
4 tbsp worchestershire sauce
4 tbsp chili powder
2 tbsp dry mustard
2 tbsp ginger powder
1 tsp black pepper
4 c red wine

Cook onions in a large skillet until clear, throw in the garlic
and cook for a few minutes more. Add remaining ingredients and the
contents of the skillet into a large pot, bring to a boil and reduce
heat to a simmer; allow to cook for 1 hour stiring often to prevent
burning. Cool to room temperature. Sauce will store for 2 weeks in
a cool place, A refrigerator usually works.

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