Makes 2 1/4 cups
4 Tablespoons bacon drippings
1 cup chopped yellow onions
2 teaspoons chopped garlic
1/2 teaspoon red pepper flakes
1/2 teaspoon coarse grind black pepper
1/4 teaspoon smoked paprika
1 (6 oz.) can tomato paste
2 (6 oz.) cans pineapple juice
2/3 cup fresh squeezed blood orange juice
1/4 cup apple cider vinegar
1/4 cup light brown sugar
1/4 cup bourbon
2 Tablespoons fresh squeezed lemon juice
1 Tablespoon molasses ( we used Grandma’s unsulphured)
3.Remove the sauce from the heat. Using a immersion blender, blend the sauce until it is smooth. Serve or refrigerate for later use.
Recipe ©Sally James Mathis Photography ©Taylor Mathis
The sauce looks super tempting Taylor!!! Loved the inclusion of blood orange in the sauce 🙂
I prefer all of your photos, as you know, but I do like the one that tells a story. You’re amazing 🙂
I like the shot on the left with the pork in the background. And yes, GO BRONCOS! Sharing this sauce with my Broncos-cheering friends!!
Looks and sounds delish! Any idea if it can be canned or frozen?
Thank You Abby! Yes, you can freeze the sauce in a heavy duty zip-loc bag. Before sealing the bag, press all of the air out of the bag. Canning is a great thought. We haven’t tried canning this recipe, but if anyone has ideas on how they would go about it, we would love to hear!
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