Bruce’S Hot Barbecue Sauce

• 2 cans (15 ounces each) apricot halves, drained
• 4 cups packed brown sugar
• 4 cups cider vinegar
• 1 can (29 ounces) 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 to 4 tablespoons crushed red pepper flakes
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons Worcestershire sauce
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon pepper
• 2 tablespoons Liquid Smoke, optional

1. In a blender, puree the apricots until smooth. Pour into a large 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.
2. Stir in Liquid smoke if desired. Cool. Store in the refrigerator.

apricot halves, brown sugar, cider vinegar, tomato sauce, ketchup, maple syrup, mustard, orange juice, honey, salt, molasses, chicken bouillon granules, red pepper, garlic, onion powder, worcestershire sauce, soy sauce, pepper, liquid smoke

Taken from www.tasteofhome.com/recipes/bruce-s-hot-barbecue-sauce/ (may not work)