Place ingredients into small stockpot:
1 cup dried apricot (unsulphured)
1 cup pure unfiltered apple juice
1/4 cup organic dark brown sugar
Bring all ingredients to a boil. Simmer 10 minutes.
Cook in skillet or sauté pan:
2 cups chopped yellow onion
1-2 tablespoons fresh ginger root
1-2 tablespoons chopped garlic
1 tablespoon salt
Cook all ingredients on medium-high until onions are translucent, 7-10 minutes. Recommend not using oil, just allow the salt to release the natural water in the vegetables.
In a large saucepot, combine:
2 tablespoons apple cider vinegar
2 tablespoons balsamic vinegar
3 c. diced tomato, canned; or fresh* chopped tomatoes (*cook an additional 15 minutes)
1/3 cup pure Michigan maple syrup
1 1/2 tablespoons dijon mustard
1 tablespoon mineral or sea salt
1/2 teaspoon smoked paprika
1/2 teaspoon allspice
1 teaspoon red chili powder
1/2 teaspoon chipotle
Simmer 15 minutes on medium to low heat.
Add cooked onions and cooked apricot mixture to large pot. Simmer additional 15 minutes on medium to low heat.
Allow to cool. Blend thoroughly to achieve creamy consistency.
Smother roasted cauliflower, tofu, tempeh or seitan with BBQ sauce and caramelized onion.
Serve with your favorite cornbread, beans and steamed greens or kale salad.
Store in airtight container for up to 1 week. Recipe yields about 8 cups and can be frozen.