2 tablespoons olive oil
2 onions, chopped
2 cups brown sugar
¼ cup Worcestershire sauce
¼ cup American mustard
3 x 400 gram tins chopped tomatoes in juice
2 tablespoons tomato paste
¼ cup cider vinegar
¼ cup maple syrup
2-3 teaspoons sweet smoked paprika
½ teaspoon ground cloves
3 tablespoons plain flour
pinch cayenne pepper (to taste)
½ teaspoon allspice
salt and pepper
⅓ cup bourbon
1 teaspoon liquid smoke (optional)
Heat the oil in a large heavy-based pot over a medium/gentle heat. Add the onion and cook for 10 minutes until softened but not coloured.
Add all the remaining ingredients, whisking to incorporate the flour. Bring to the boil, then reduce to a simmer and cook uncovered for 35 minutes.
Tip the sauce into a food processor and blend until as smooth as you like. (I like to leave a bit of texture in mine.) Cool and store in sealed containers in the fridge. It will keep for two weeks, refrigerated. Makes 8 cups.