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