Barbecue Sauce

Martha Stewart Living, 2005

MAKES 1 QUART

    2 tablespoons vegetable oil                                    
    1 sm. onion fine chop                                          
    2 cloves garlic minced                                         
    1/4 teaspoon ground cumin                                      
    1/4 teaspoon cayenne pepper                                    
    6 ounces tomato paste                                          
    28 ounces crushed tomatoes                                     
    12 ounces applesauce or apple butter                           
    1/3 cup cider vinegar                                          
    2 tablespoons pack dark brown sugar                            
    2 tablespoons salt                                             
    1/8 teaspoon pepper                                            
    2 cups apple juice                                             

Heat oil in a medium saucepan over med-low heat.  Add onion and garlic; cook until onion is translucent, about 1 minute.  Add cumin and cayenne; cook 1 minute.  Add tomato paste; cook 1 minute.

Stir remaining ingredients into onion mixture; bring to a boil.  Reduce heat to low.  Partially cover; simmer, stirring occasionally, 2 hours.  If sauce becomes too thick, add water, a little at a time.  Let cool.  Puree sauce in batches in a blender until smooth.  Sauce can be refrigerated in an airtight container up to 3 weeks.