Orange Barbecue Sauce

In 1 cup olive oil, sauté 4 garlic cloves, crushed, and ¾ cup diced onions until they are golden but not brown. Add 1 cup each of ripe olives and tomatoes, both finely diced, 1 cup red wine, 2 tablespoons Worcestershire sauce, ½ cup each of orange juice and brown sugar, the juice of 1 lemon, the grated zest of 1 orange, 1 teaspoon rosemary, 3 tablespoons diced green pepper, and ¼ cup minced parsley. Bring the mixture to a boil and simmer it gently for 20 minutes. Strain and use for basting grilled meats and poultry. 
© Alex (Alex-Alexander) D. Girvan 1995. All rights reserved.