Zesty Orange Grilling Sauce

I was looking for a recipe for an orange barbecue sauce to use up the last of my orange pulp. The vast majority of the recipes started with ketchup and prepared yellow mustard, plus a few spices, and a little bit of orange to add some flavor. That's all well & good, but I had a quart of orange pulp! (And Lord knows we've got plenty of marmalade....)

Then I found this recipe by Ball for a "Zesty Peach Barbecue Sauce", which (it turns out) isn't really a barbecue sauce like I think of it -- I'm from the Midwest, so to me, BBQ sauce is a tomato-based smoky sauce. This is what I think of as a grilling sauce, which is a sauce you put onto meat before grilling it (which BBQ sauce can be used as, of course).

Not surprisingly, I modified the recipe a little bit

• I used orange pulp instead of peaches
• I left out the bell pepper entirely because I'm allergic to bell peppers
• I substituted ground cayenne pepper for the hot pepper flakes
• I didn't have any dry mustard powder, but I did have whole brown mustard seeds, so Bri helped me out by using my Sauer Stick and a glass bowl as a mortar & pestle to grind them up a bit
• I added 2 tsp of Jamaican allspice 

Other than those minor modifications, I followed the recipe exactly -- well, almost: I cooked it for 15 minutes instead of 25. Also, I did do the optional "if desired" suggestion of using my immersion blender to smooth out the sauce. 

Before cooking

We now have a quart of zesty orange grilling sauce. Bri says it should be good on pork chops!

Yum!