- 2 cups/475 mL meat stock (beef, poultry, pork)
- 1/2 pound/225 g bacon
- 1 1/2 cups/360 mL onions (finely chopped)
- 1 1/2 cups/360 mL chili sauce
- 1 cup/240 mL honey
- 3/4 cup/180 mL dry roasted pecans (chopped)
- 5 tablespoons/75 mL orange juice
- 1/2 orange (rind and pulp)
- 1/4 lemon (rind and pulp)
- 1/4 cup/60 mL butter
- 1/4 cup/60 mL lemon juice
- 4 cloves garlic (minced)
- 1 tablespoon/15 mL Tabasco
- 1 tablespoon/15 mL onion powder
- 1 tablespoon/15 mL garlic powder
- 1 tablespoon/15 mL salt
- 1 1/2 teaspoons/7.5 mL black pepper
- 1 1/2 teaspoons/7.5 mL white pepper
- 1 1/2 teaspoons 2/7.5 mL cayenne
Combine black and white pepper, onion and garlic powder, salt and cayenne in a small bowl. Set aside.
Fry bacon in a large saucepan until crisp.
Remove bacon (reserving rendered fat) and place onto a plate lined with paper towels.
Let cooked bacon drain fro 5-10 minutes.
Once cooled enough to handle, crumble the bacon into fine pieces.
With a spoon, remove any of the impurities from rendered bacon fat.
Place pan back on heat and add onions.
Cook over medium heat until onions are soft.
Add spice mixture and stir.
Add stock, chili sauce, honey, pecans and orange juice, bacon, garlic, Tabasco and lemon and orange rinds and pulp.
Reduce heat to low and let simmer for 10 minutes. Stir occasionally.
Remove orange and lemon rinds and continue cooking for an additional 15 minutes. Stir occasionally.
Right before taking sauce off of heat, add butter and stir in until melted.
Remove from heat and allow sauce to cool for 10-15 minutes.
Pour sauce into a food processor or blender and mix until smooth.
The sauce is now complete.
The sauce can be stored in an airtight container in refrigerator for up to one week after preparing.
Make sure to reheat if using as a baste on grilled meats.