Ingredients
- 1 quart ketchup (recommended: Heinz Tomato Ketchup)
- 2 1/4 cups orange marmalade
- 6 tablespoons Worcestershire sauce (recommended: Heinz Worcestershire Sauce)
- 6 tablespoons apple cider vinegar (recommended: Heinz Apple Cider Vinegar)
- 3 teaspoons ancho chili powder
Directions
Combine all ingredients in a 3-quart or larger saucepan. Bring to a boil and then reduce the heat and simmer for 10 minutes, stirring occasionally. Use to baste ribs, chicken, or pork during the last 10 minutes of cooking. Serve as a dipping sauce with wings, fried shrimp, or chicken tenders. Store in an airtight container in the refrigerator and reheat before serving, if desired.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By shavonm04
on March 28, 2012
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I used this recipe during my birthday cookout for the chicken shish kabobs. I followed the recipe, but used 2 bottles of Sweet Baby Ray's BBQ sauce as the base instead of Ketchup. #SN I couldn't understand why anyone would use Ketchup as a base for BBQ sauce anyway. I also used a sprinkle of brown sugar, 1/4 cup of soy sauce, 2 teaspoons of honey, & 2 squeezed oranges instead of the orange marmalade. I let the chicken cubes, mushrooms, and pineapples marinade overnight. It was a major hit, and there were none left at the end of the party! It delivered a very rich and sweet flavor! I would recommend it to anybody. Enjoy!
By tiaspaul_2421937
Champaign, IL
on November 21, 2005
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I followed the recipe exactly using good quality ingredients and the result was something that tasted like sweet soap. I ended up having to make a different barbeque sauce. This was not palatable at all.
By jpgivens_767525
Downs, KS
on September 07, 2004
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I prepared this sauce for my church's annual Labor Day Picnic. This sauce was a surprise to the taste buds as it was sweet, tangy (orange and with just the right amount of heat. I prepared it to use as a dip for fried shrimp and I am looking forward to using it to baste chicken or ribs!
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