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BBQ sauce question

post #1 of 2
Thread Starter 
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 #2 of 2

I'd skip the "jelly" and work on a fruit reduction.  You can monitor amount of fruit and sugar, along with other aspects of the fruit mixture.  Hint of some acid might make the flavors pop.


Just my .02

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