Byron's Dutch Oven Recipes

Orange Barbecue Sauce

2	cups ketchup	2	cloves garlic; minced
2	Tbs. tomato paste	1	cup orange marmalade
2	Tbs. worcestershire sauce	2	Tbs. dijon mustard
1	medium onion; minced

Add all ingredients to a well oiled 10" Dutch oven. Stir to mix. Heat using 14-16 briquettes bottom until sauce boils. Reduce briquettes on bottom to 10 and let simmer for 30 minutes.

Yield: About 3 1/2 cups

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