These recipes come to us from Jeanne Barkemeijer de Wit.
Sweet and Sour Sauce
16 oz Pureed Strawberries (or other pureed fruit - fresh or canned)
1 cup turbanado (raw) sugar (For a sweeter taste add a can of frozen condensed fruit juice syrup. I like using Bacardis strawberry frozen margarita concentrate, but any frozen strawberry concentrate will work.)
8-16 ounces of sweet bell pepper - chopped
1 teaspoon fresh chopped garlic (or gluten-free powdered substitute)
1 teaspoon salt
4 oz molasses
Combine all ingredients, pour over chicken, beef, or pork. Cook for 2 hours at 340 degrees. I sometimes add fresh strawberries to the dish an hour before cooking is finished.
Alternative Soy Sauce
8 oz molasses, 3 oz. balsamic vinegar, sugar to taste.
Add pureed pineapple (or strawberries) to the above Bar-B-Que sauce
16 oz stewed tomatoes pureed
16 oz molasses
6 oz balsamic vinegar
teaspoon fresh crushed black pepper
table spoon crushed garlic
16 oz canned peaches - pureed
sweet red peppers to taste
1 cup turbanado (raw) sugar
1 cup green onions
Combine all ingredients in large pot and cook for about an hour. If you want a thicker sauce you can add a tablespoon of corn starch, or cook the entire mixture at a slow boil (stirring frequently) until it reduces to the consistency you desire.