Carnilopie Sauce

The sauce is named after a nickname for my eldest daughter, "Carnivore Antelope" (long story).

  • 1 (16 oz) jar of the best plum preserves
  • 3/4 cup of Champagne vinegar
  • 3 to 4 tablespoons of crushed red peppers (I like to use the hottest variety I can find)
  • 3 to 4 tablespoons of Worcestershire sauce
  • 1/4 cup of tomato paste or sauce
  • 1/4 cup Irish whiskey
  • Salt and pepper to taste
  • Combine all of the above in a saucepan and heat and blend, in the order given. Allow each ingredient to simmer for a few minutes in sauce to make sure that it is blended.

  • Use sauce to baste or marinate meat, so that the flavor seeps through out the meat. (Normally it causes the meat to fall off the bone.)

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