PRAIRIE BARBECUE SAUCE

Ingredients

• 4 cups fresh or frozen chopped rhubarb
• 4 cups fresh or frozen saskatoons
• 2 1/2 cups packed golden brown sugar
• 1 1/2 cups chopped pitted dates
• 1 1/4 cups water
• 3/4 cup pure white vinegar
• 1/2 cup chopped onion
• 2 tsp chili powder
• 1 tsp cinnamon
• 1 tsp ground allspice
• 1 tsp ground ginger
• 1 tsp salt
• 2 tbsp Grand Marnier or other orange liqueur, optional

Directions

1. Combine rhubarb, saskatoons, brown sugar, dates, water, vinegar, onion, chili powder, cinnamon, allspice, ginger and salt in a non-reactive Dutch oven. Bring to a boil over medium heat, stirring frequently.
2. Reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is slightly thickened, about 30 minutes. Remove from heat and cool for 15 minutes.
3. Purée mixture in batches in a blender, filling blender no more than half full for each batch.
4. Force puréed mixture through a food mill fitted with its finest disc into a large heatproof bowl; discard pulp. Alternatively, puréed mixture can be forced through a fine sieve.
5. Transfer sieved mixture to a large non-reactive saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat and stir in Grand Marnier.
6. Ladle sauce into hot sterilized half-pint jars, leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. If necessary, add additional sauce to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth.
7. Seal and process in a boiling water bath for 20 minutes at altitudes of 1001 - 3000 feet and 25 minutes at altitudes of 3001 - 6000 feet. Alternatively, sauce may be cooled quickly, spooned into freezer containers and frozen for up to 3 months.