In a 4-quart Dutch oven combine all of the ingredients. Bring to boiling; reduce heat. Cook, uncovered, over medium-low heat for 30 minutes, sitrring frequently. Remove bay leaves.
To use, brush beef, pork, lamb, or poultry with some of the sauce during the last 10 minutes of grilling. If desired, reheat and pass additional sauce. To store the remaining sauce, cover and refrigerate up to 1 week. For longer storage, cool sauce; transfer to 1- to 2-cup freezer containers. Seal, label, and freeze up to 3 months. Makes 8 cups (thirty-two 1/4-cup servings).