Figured that I'd make my 2 favorite BBQ sauces today. The wife/ kids like the sweet, and I like the spicy Probably gonna' smoke some food next weekend and wanted a little dippin' sauce on the side. Sweet BBQ Sauce 2 cups packed brown sugar 2 cups Ketchup 1 cup water 1 cup cider vinegar 1 cup finely chopped onion 1 can (8 oz) tomato sauce 1 cup corn syrup 1 cup molasses 1 can (6 oz) tomato paste 2 tablespoons Worcestershire sauce 1 tablespoon liquid smoke (optional) 1 tablespoon prepared mustard 1 teaspoon onion salt 1 teaspoon celery salt In a large saucepan combine all ingredients and bring to a boil. Reduce heat/simmer (uncovered) for 15 minutes or until flavors are blended. Remove from heat and cool. (I generally jar in pints) Makes about 2 quarts. Spicy BBQ Sauce 2 cans (15 oz each) of apricot halves--drained. (Can also use mandarin oranges) 4 cups packed brown sugar 4 cups cider vinegar 1 can (29 oz) tomato sauce 2 cups Ketchup 1 cup maple syrup 1 cup prepared mustard 1/2 cup of orange juice 1/2 cup of honey 1/2 cup molasses 3 tablespoons salt 3 tablespoons chicken bouillon granules 2-4 tablespoons crushed red pepper flakes (per your own heat level) 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce 1 tablespoon pepper 2 tablespoons liquid smoke (optional) In a blender, process apricots until smooth. Pour into a large saucepan and add the rest off the ingredients. Bring to a boil, reduce heat, and simmer uncovered for one hour or until flavors are blended. Makes about 4 quarts---I usually cut the recipe in half.