PRAIRIE BARBECUE SAUCE

Makes: 6 cups (1.5 L)

■ 4 cups (1 L) fresh or frozen chopped rhubarb

■ 4 cups (1 L) fresh or frozen saskatoons (see Note)

■ 2 1/2 cups (625 ml) packed golden brown sugar

■ 1 1/2 cups (375 ml) chopped pitted dates

■ 1 1/4 cups (310 ml) water

■ 3/4 cup (180 ml) pure white vinegar

■ 1/2 cup (125 ml) chopped onion

■ 2 tsp (10 ml) chili powder

■ 1 tsp (5 ml) cinnamon

■ 1 tsp (5 ml) ground allspice

■ 1 tsp (5 ml) ground ginger

■ 1 tsp (5 ml) salt

■ 2 tbsp (30 ml) Grand Marnier

or other orange liqueur, optional

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 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 (1.25 cm) of 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 15 minutes at altitudes from sea level to 1,000 feet (305 metres), 20 minutes at altitudes of 1,001-3,000 feet (305-915 metres) and 25 minutes at altitudes of 3,001-6,000 feet (915-1,830 metres). Alternatively, sauce may be cooled quickly, spooned into freezer containers and frozen for up to 3 months. Note: Fresh or frozen blueberries may be used instead of saskatoons.