Spicy Apricot Barbecue Sauce

• 2 pounds apricots, pitted and halved
• 3 large tomatoes, halved
• 3 cups brown sugar
• 2 cups cider vinegar
• 1/2 cup dry white wine
• 1 onion, chopped finely
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 teaspoons hot sauce
• 2 teaspoons Dijon mustard

Preparation:

Place all ingredients in a large stockpot and bring to a boil. Reduce heat and simmer for 1 1/2 to 2 hours. When sauce has reduced, strain through a sieve. Use immediately or store in an airtight container for up to 4 weeks.