- 2 (15 ounce) cans apricot halves, drained
- 4 cups packed brown sugar
- 4 cups cider vinegar
- 1 (29 ounce) can tomato sauce
- 2 cups ketchup
- 1 cup maple syrup
- 1 cup prepared mustard
- 1/2 cup orange juice
- 1/2 cup honey
- 3 tablespoons salt
- 1/2 cup molasses
- 3 tablespoons chicken bouillon granules
- 2 tablespoons crushed red pepper flakes
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 tablespoon pepper
- 2 tablespoons liquid smoke (optional)
- In a blender or food processor, puree the apricots until smooth. Pour into a large soup kettle or Dutch oven; add the next 17 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until flavors are blended, stirring occasionally. Stir in liquid smoke if desired. Cool. Store in the refrigerator.