Directions:
- Heat the oil in a large, heavy pot over medium heat and sauté onion and garlic until soft.
- Add habanero peppers with cinnamon and apricot brandy and sauté.
- Lower heat, add sugar, syrup, vinegar, spices, and ginger, and reduce for 5 to 10 minutes. and salt to taste.
- Add fruit and cook slowly for 1 hour, covered, stirring occasionally and add barbecue sauce for 5 - 10 min and stir/pulse in processor/blender until smooth.
- Add water/more brandy if the sauce becomes thicker than ketchup/barbecue sauce.
- When sauce has cooled refrigerated, the sauce will keep for months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4194.77 Kcal (17563 kJ) | ||
| Calories from fat | 1160.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 128.95g | 198% | |
|---|---|---|---|
| Sodium | 225.62mg | 9% | |
| Potassium | 8368.58mg | 178% | |
| Total Carbs | 391.95g | 131% | |
| Sugars | 204.79g | 819% | |
| Dietary Fiber | 31.08g | 124% | |
| Protein | 399.89g | 800% | |
| Vitamin C | 648.7mg | 1081% | |
| Iron | 98.4mg | 547% | |
| Calcium | 878.9mg | 88% | |
| Amount Per 100 g | |||
| Calories | 260.56 Kcal (1091 kJ) | ||
| Calories from fat | 72.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.01g | 198% | |
|---|---|---|---|
| Sodium | 14.01mg | 9% | |
| Potassium | 519.81mg | 178% | |
| Total Carbs | 24.35g | 131% | |
| Sugars | 12.72g | 819% | |
| Dietary Fiber | 1.93g | 124% | |
| Protein | 24.84g | 800% | |
| Vitamin C | 40.3mg | 1081% | |
| Iron | 6.1mg | 547% | |
| Calcium | 54.6mg | 88% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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