Here is a quick and easy sauce that works as a general baste or dipping sauce for any protein. Listed are a few specific brands of product, but please feel free to substitute what you like or happen to have on hand. This is a great starting point, but have fun with it and adjust the ingredient and seasonings to your taste.

• Heat the olive oil in a large non-reactive sauce pan over med heat and add the onion. Cook this about 10 minutes or so to soften the onion. They should begin to lightly brown and caramelize which will add a touch of natural sweetness.
• When the onions are ready, add the garlic and all the dry seasonings. Stir this constantly and cook only 2 to 3 minutes. Do not let this burn as it may get a bit dry. This will open the flavors of the spices and keep a fresh clean garlic flavor without getting bitter.
• Now add the rest of the liquid ingredients, beginning with the apple juice and stir well to combine, scraping the bottom of the pot to release any seasoning that has attached to the bottom. Bring this mixture to a slow boil, reduce heat to med low and simmer for about 30 minutes.
• Remove from heat and cool. The flavor will be best after the sauce has cooled and the flavors have married.
• Sauce will keep 5 to 6 days in a covered container in the refrigerator

Variations:

• Go southwest by adding 1 Tablespoon of ground cumin, a ¼ cup of fresh cilantro leaves and a squeeze of lime to the finished recipe.
• If your in a Caribbean mood, follow the recipe but sub the apple juice with pineapple juice, add a couple tablespoons of sugar, forget the red and black pepper and replace with your favorite jerk seasoning. If you really want to crank it up, add some diced mango or pineapple or stir in a ¼ to ½ cup of guava jelly
• For an Asian flair, sub ½ of the oil with toasted sesame oil. Add ½ cup of soy sauce, ¼ cup of sugar, ¼ cup of seasoned rice wine vinegar and a couple tablespoons of minced fresh ginger.