Born in Vt Barbecue Sauce

• 4 large yellow onions, minced
• 3 tablespoons vegetable oil
• 3 (28 ounce) cans Italian-style tomatoes
• 1 (28 ounce) can tomato puree
• 2 12 cups apple cider vinegar
• 2 tablespoons kosher salt
• 3 tablespoons liquid smoke
• 1 tablespoon allspice
• 12 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 tablespoon cumin powder
• 4 12 tablespoons molasses
• 1 cup orange juice
• 8 tablespoons dijon-style mustard
• 2 tablespoons fresh ground black pepper
• 1 tablespoon aged balsamic vinegar
• 1 cup vermont maple syrup
• 4 tablespoons granulated sugar
• 2 -3 tablespoons chili powder
• 2 tablespoons Hungarian paprika

1. In a very heavy large stockpot, caramelize onions.
2. Add the rest of the ingredients and simmer uncovered for at least 3 hours.
3. Cool and puree with a stick blender till smooth.
4. Makes 1 gallon of sauce.
5. Put into 1 quart mason jars this keeps well in the refrigerator, and freezes for up to 6 months.

yellow onions, vegetable oil, italianstyle, tomato puree, apple cider vinegar, kosher salt, liquid smoke, allspice, cayenne pepper, garlic, cumin powder, molasses, orange juice, mustard, fresh ground black pepper, aged balsamic vinegar, vermont maple syrup, granulated sugar, chili powder, paprika

Taken from www.food.com/recipe/born-in-vt-barbecue-sauce-220435 (may not work)