Apple Tree Shanty Barbecue Sauce

The Apple Tree Shanty graced the east Denver city limits on Colfax Avenue from 1949 until the late 1990s. Their specialty dish was beef tenderloin tips seared in a unique cast aluminum apple mold with a removable lid. The mold and lid were heated to a high 400 degree temperature on the apple wood grill, then the seasoned tips were stuffed in the mold and topped with the hot lid. The dish was served in the mold on a white plate. The beef came out perfectly seasoned and seared to medium rare. This dish was accompanied by a giant baked potato loaded with "everything" and this delectable sauce. Sadly, the restaurant is now closed, but the sauce lives on. From the Rocky Mountain News recipes.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1  small onion
• 1  garlic clove
• 1⁄2 cup raisins
• 1  cup ketchup
• 2  tablespoons vinegar
• 1  teaspoon dry mustard
• 2⁄3 cup butter, at room temperature
• 1⁄2 teaspoon basil
• 1⁄4 teaspoon tarragon
• 1⁄4 teaspoon rosemary
• 1⁄4 teaspoon thyme
• 2⁄3 teaspoon marjoram
• 3  tablespoons brown sugar
• 1  teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄2 cup lemon juice
• 1⁄2 cup red wine (optional)

Directions

1. In a food processor, grind onion, garlic and raisins very fine.
2. In a saucepan, combine ground ingredients with ketchup, vinegar, mustard, butter, basil, tarragon, rosemary, thyme, marjoram, monosodium glutamate, brown sugar, salt, pepper and lemon juice.
3. Bring contents to a boil, stirring often.
4. Simmer for 45 minutes, stirring frequently. Add wine, if using, and simmer for 15-20 minutes more.