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
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
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