Maull's classic BBQ sauce duplicate from Steven Raichlen

Yield: about 4 3/4 to 5 cups (1.1 to 1.2 L)
Simmer: 8 to 12 minutes
INGREDIENTS
Ingredient				Imperial		Metric volume	Metric weight
Tomato puree				1 can (29 oz)		—		822 g
Distilled white vinegar			3/4 cup + 2 1/2 tsp	195 ml		195 g
Dark corn syrup				7 Tbsp + 3/4 tsp	110 ml		150 g
Packed brown sugar			1/4 cup + 2 1/2 tsp	75 ml		67 g
Worcestershire sauce			1/4 cup + 2 1/2 tsp	75 ml		82 g
Molasses				3 Tbsp + 1 3/4 tsp	55 ml		76 g
Grated lemon zest			1 1/4 tsp		6 ml		2 g
Fresh lemon juice			7 Tbsp + 3/4 tsp	110 ml		112 g
Thawed orange juice concentrate		2 Tbsp + 1 1/4 tsp	36 ml		45 g
A.1. steak sauce			1 Tbsp + 1 3/4 tsp	24 ml		28 g
Soy sauce				1 Tbsp + 1 3/4 tsp	24 ml		28 g
Tabasco or other hot sauce		2 1/2 tsp		12 ml		13 g
Coarse salt (kosher or sea)		1 Tbsp + 5/8 tsp	18 ml		18 g
Onion powder				2 1/2 tsp		12 ml		7 g
Garlic powder				2 1/2 tsp		12 ml		8 g
Freshly ground black pepper		1 1/4 tsp		6 ml		3 g
Ground cloves				5/8 tsp			3 ml		1 g

Notes on measuring
• Weights are the more reliable column if you have a scale.
• Salt is coarse kosher/sea; if using fine table salt, start with about 12 g and add to taste.
• Orange juice concentrate substitute: simmer 1/3 cup (80 ml) fresh orange juice down to 2 Tbsp (30 ml), or use 3 Tbsp (45 ml) fresh juice plus 1/2 to 3/4 tsp zest.
• A.1. substitute: HP sauce, or 1 to 1 1/2 tsp tamarind paste, or skip and add a splash more Worcestershire.

METHODCombine all ingredients in a large, deep, heavy nonreactive saucepan over medium-high heat. Bring to a boil, whisking often.
Reduce heat to medium. Simmer until thick and richly flavored, 8 to 12 minutes, whisking occasionally.
Taste. Add more salt and/or pepper if needed.
Cool and refrigerate.

Approximate finished yield
• 4 3/4 to 5 cups
• 2 1/2 pints
• a little over 1 quart
• about 1.1 to 1.2 liters