Smokey Chipotle Orange Barbecue Sauce

I came up with this delicious barbecue sauce trying to keep in mind what I could have on hand in the pantry or in the freezer in a pinch. Use this as a finishing sauce (not a marinade) during the last 7-10 minutes if grilling or the last 30 minutes if cooking in the oven.

• Ready In: 45 mins
• Serves: 1
• Yields: 2 1/2 cups

Ingredients

• 2  chipotle chiles in adobo
• 1⁄2 cup  frozen orange juice concentrate
• 1⁄4 cup molasses
• 1⁄2 cup ketchup
• 1⁄4 cup soy sauce
• 1⁄2 cup cider vinegar
• 2  teaspoons fresh ginger, peeled and finely chopped (or ginger juice, 1 inch of frozen thawed, see below)
• 4  garlic cloves
• 1  small red onion

Directions

1. Combine all ingredients and puree in a food processor and blend until smooth. Bring to a boil in a tall saucepan, drop to a low simmer and cook, stirring often, until thick, about 30 minutes.
2. Two chipotle make this lightly smokey and spicy. Use more if you like things spicy! Freeze the left over chipotle from the can in a covered ice cube tray or pressed flat in freezer safe plastic wrap for future use.
3. Freeze the left over fresh ginger washed, air dried, not peeled and cut into one inch pieces. When you need 2 tsps, just take out an inch, let it defrost in a small bowl and squeeze out the juice. Fantastic!
4. This is enough to cover one whole chicken or 2 baby back ribs with some sauce left over for those who want a little more -- .