What do cranberry mustard, apple-rhubarb chutney, spicy tomato sauce, roasted red pepper spread, runny orange marmalade all have in common besides their original recipes being in the Bernardin home preserving book? They're ideal components for a shipwreck BBQ sauce for ribs, chicken, pork, and tofu!
"Shipwreck" originally was a way of using up odds and ends in the fridge. The first iteration of the sauce was just that. I also had some chipolote ketchup and mesquite smoke on hand that I could throw in. I made up about half a cup of sauce which was great for ribs for two in the crock pot.
Then I thought about the odds and ends I had in my canning pantry that would be entering their second or third year on the shelf -- and I still had some remains of odds and ends in the fridge. And my husband said he wanted that sauce again on the next batch of ribs and he thought it would go great on chicken. So I put together 6 cups of sauce and canned it in 3 half-pints and 6 quarter-pints. The half-pints are ideal for the occasional 2-person crock pot meal in the winter. The half-pints are for company meals.
1 pint of spicy tomato sauce
1 pint of apple-rhubarb chutney (or another chutney)
1/2 pint of roasted red pepper spread
2 tablespoons cranberry mustard (or other mustard)
1/3 c orange marmalade
Combine the above in a deep bowl and blend with an immersion blender. You can also just do the chutney, marmalade, and mustard in a regular blender and combine with the two sauces in a bowl. Now taste. Need more spice? Add something like chipolote ketchup (which will add a small touch of sour). Need more sour? Add malt or apple cider vinegar. Like it smoky? Add any smoke flavoring you have on hand (one drop at a time! -- then retaste).
When you're satisfied with your blend, you'll probably have about 6 cups of sauce. Prepare your jars while slowly bringing the sauce to simmering boil. Fill jars, seal, and process for 10 minutes.