1 tbsp. butter
1/2 c. onion, finely chopped
1 clove garlic, minced
Juice of 1 orange
2 tsp. currants
1 tbsp. cider vinegar
Grated peel of 1 orange
1/3 c. molasses
1/3 c. ketchup - low sodium
1 tsp. chili powder
Pinch of ground cloves
1 tsp. Dijon type mustard
2 tsp. crushed dried hot red peppers

Melt the butter in a medium saucepan over medium low heat. Add the onion and garlic. Cook 5 minutes; do not brown.

Meanwhile, combine the orange juice with the currants and vinegar in the container of a food processor or blender. Process until smooth. Add this mixture, along with the remaining ingredients, to the saucepan. Heat to boiling; reduce heat. Simmer, uncovered, 15 minutes. 2 tbsp. chopped fresh parsley