Ingredients
Sauce
1 large onion , peeled and quartered
1/4 cup water
1 1/2 cups ketchup
1 1/2 cups apple cider
3 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard
1/4 cup molasses
1/2 teaspoon ground black pepper
4 tablespoons cider vinegar
1 tablespoon vegetable oil
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1 1/2 tablespoons chili powder
1/2 teaspoon cayenne pepper
hot pepper sauce , such as Tabasco
Preparation
Process onion and water in food processor fitted with steel blade until pureed and mixture resembles slush, about 30 seconds. Pass mixture through fine-mesh strainer into liquid measuring cup, pressing on solids with rubber spatula; you should have 3/4 cup strained onion puree. Discard solids in strainer.
Whisk onion puree, ketchup, apple cider, Worcestershire, mustard, molasses, pepper, and 3 tablespoons cider vinegar together in medium bowl. Heat oil in large nonreactive saucepan over medium heat until shimmering; add garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds. Stir in ketchup mixture; increase heat to medium-high, bring to boil, reduce heat to medium-low, and simmer, uncovered, until flavors meld and sauce is slightly thickened, about 15 minutes. You should have scant 4 cups sauce. Transfer about 2 cups sauce to serving bowl; leave remaining sauce in saucepan.
