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

Recipe courtesy of Roberta Brake

Ingredients

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

Directions

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 throughout the meat. (Normally it causes the meat to fall off the bone.)

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Recipe courtesy of Roberta Brake-Pound of Aurora, CO, for FoodNetwork.com's BBQ Sauce Championship Cook-Off

My Private Notes

Name: Carnilopie Sauce
Ingredients: 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

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