Prep 10 mins
Cook 35 mins
This is so tasty, it is addictive. I use it on broiled steaks, broiled pork chops, salads, cottage cheese or vanilla ice cream. It is hot and smoky but, can be made less intense in pepper heat.
- 88.74 ml dark brown sugar (I use Splenda Blend Brown Sugar)
- 118.29 ml cider vinegar
- 59.14 ml molasses
- 59.14 ml Worcestershire sauce
- 29.58 ml dark rum (can substitute a lessor amount of rum extract)
- 29.58 ml yellow mustard
- 14.79 ml chili powder
- 9.85 ml black pepper, freshly ground
- 9.85 ml garlic powder
- 4.92 ml ground allspice
- 1.23 ml ground cloves
- 59.14 ml chipotle chile in adobo, finely chopped
- 473.18 ml ketchup
- 473.18 ml marionberry jam (I use preserves with no sugar added or you can use the Costco brand with sugar)
- In large saucepan, combine sugar, vinegar, molasses, Worcestershire, rum, mustard, chili powder, pepper, garlic powder, allspice and cloves.
- Bring to simmer over medium heat. Cook, uncovered, until all ingredients are dissolved, stirring constantly, about 5 minutes.
- Stir in ketchup and bring to boil, stirring constantly.
- Add salt to taste.
- Reduce heat slightly, add raspberry jam and 1/4 cup chipotles** and gently simmer sauce, uncovered, until dark and thick, about 30 minutes, stirring often.
- Use right away or transfer to jars, cover, cool to room temperature and then refrigerate. Sauce will keep several months.
- Makes 5 cups or 20 servings.
- ** Add the chipotle peppers to taste. Since simmering will bring out the heat in the peppers, start by adding 1/4 cup of chipotles and cook for 30 minutes THEN taste again and add additional peppers if you like it REALLY HOT.
- As with any recipe you can vary many of the ingredients to taste. Some items that you might want adjusting are the amount of allspice, and/or cloves or the type of preserves. Marion berry, blackberry, raspberry, strawberry, or blueberry, etc.