Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Orange Barbecue Sauce

2 cups ketchup 2 cloves garlic; minced
2 Tbs. tomato paste 1 cup orange marmalade
2 Tbs. worcestershire sauce 2 Tbs. dijon mustard
1 medium onion; minced    

Add all ingredients to a well oiled 10" Dutch oven. Stir to mix. Heat using 14-16 briquettes bottom until sauce boils. Reduce briquettes on bottom to 10 and let simmer for 30 minutes.

Yield: About 3 1/2 cups

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