Ingredients

• 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

Instructions

1. 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.