So Im trying to work up a good fruit-based bbq sauce, and Im just about there, but Im running into one "small" problem. Im using a lot of jelly in this sauce, and when it cools the jelly wants to try and coagulate again. Does anyone know of anything I can use to keep that from happening? I would like to eventually market this stuff, so I need to figure out this one thing.
post #1 of 2
9/16/13 at 3:43am