BBQ Sauce for Chicken

Ingridients

3 tablespoons vegetable oil

2 onions, chopped

5 cloves garlic, minced

1 (12 fluid ounce) can frozen orange juice concentrate, thawed

2 teaspoons mustard powder

2 cups ketchup

1 lemon, juiced

1/2 cup Burgundy wine

salt and pepper to taste

Directions

In a medium skillet saute onion and garlic for 4 to 5 minutes (until translucent). Add the orange juice, mustard, ketchup, lemon, Chianti/burgundy, salt and pepper. Simmer all together over low heat for 30 minutes, then put through food processor. Sauce may be thinned with water to taste, if desired.