{"id":844,"date":"2010-05-31T07:52:48","date_gmt":"2010-05-31T14:52:48","guid":{"rendered":"http:\/\/www.dspencer.net\/?p=844"},"modified":"2010-05-31T07:53:29","modified_gmt":"2010-05-31T14:53:29","slug":"barbecue-sauce","status":"publish","type":"post","link":"https:\/\/www.dspencer.net\/wordpress\/recipes\/barbecue-sauce\/","title":{"rendered":"Barbecue sauce"},"content":{"rendered":"

Makes 3 cups.<\/em><\/p>\n

INGREDIENTS<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
2<\/td>\ntablespoons vegetable oil<\/td>\n<\/tr>\n
1<\/td>\nmedium onion , minced<\/td>\n<\/tr>\n
1<\/td>\ncan (8 ounces) tomato sauce<\/td>\n<\/tr>\n
1<\/td>\n(28 ounce) can whole tomatoes , with juice<\/td>\n<\/tr>\n
3\/4<\/td>\ncup distilled white vinegar<\/td>\n<\/tr>\n
1\/4<\/td>\ncup packed\u00a0dark brown sugar<\/td>\n<\/tr>\n
2<\/td>\ntablespoons\u00a0molasses<\/td>\n<\/tr>\n
1<\/td>\ntablespoon paprika<\/td>\n<\/tr>\n
1<\/td>\ntablespoon\u00a0chili powder<\/td>\n<\/tr>\n
1<\/td>\nteaspoon\u00a0table salt<\/td>\n<\/tr>\n
2<\/td>\nteaspoons ground black pepper<\/td>\n<\/tr>\n
1\/4<\/td>\ncup\u00a0orange juice from 1 medium orange<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

INSTRUCTIONS<\/h4>\n
    \n
  1. Heat oil in large, heavy-bottomed saucepan over medium heat until hot and shimmering (but not smoking). Add onion; saut\u00e9 until golden brown, 7 to 10 minutes, stirring frequently. Add remaining ingredients. Bring to boil, then reduce heat to lowest possible setting and simmer, uncovered, until thickened, 2 to 2 1\/2 hours.<\/li>\n
  2. Puree sauce, in batches if necessary, in blender or workbowl of food processor. Transfer to bowl or cover in airtight container. (Can be refrigerated for up to 2 weeks.)<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Makes 3 cups. INGREDIENTS 2 tablespoons vegetable oil 1 medium onion , minced 1 can (8 ounces) tomato sauce 1 (28 ounce) can whole tomatoes , with juice 3\/4 cup distilled white vinegar 1\/4 cup packed\u00a0dark brown sugar 2 tablespoons\u00a0molasses 1 tablespoon paprika 1 tablespoon\u00a0chili powder 1 teaspoon\u00a0table salt 2 teaspoons ground black pepper 1\/4 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[5],"tags":[55,56],"class_list":["post-844","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-bbq","tag-sauces"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/844"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=844"}],"version-history":[{"count":2,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/844\/revisions"}],"predecessor-version":[{"id":846,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/844\/revisions\/846"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=844"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=844"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=844"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}