You will need to start this recipe 7 days ahead. This is great as a marinade and basting sauce for barbecued steaks, beef skewers, pork ribs and chicken wings, and as an accompanying sauce for barbecued meats and burgers. Sauce keeps up to 6 months.
1.Before you start, read ‘sterilising jars’.
2.Heat oil in a large saucepan over medium heat. Cook onion and garlic for 5 minutes or until softened.
3.Add sauces, the water, sugar, molasses, whiskey, vinegar, mustard, paprika and cayenne. Stir over high heat, without boiling, until sugar dissolves.
4.Bring to the boil. Reduce heat; cook, uncovered, stirring occasionally, for 30 minutes or until thick. Season to taste. Pour into hot sterilised bottles and jars; label and date bottles. Cool; refrigerate for 6 days before using.