Yield: About 2 cups

Ingredients:

1 cup ketchup

1/3 cup cherry preserves

¼ cup Flying Olive Black Cherry Balsamic

2 Tbsp Flying Olive Fig Balsamic or molasses

1 Tbsp Flying Olive Neapolitan Herb Balsamic Vinegar

¼ cup light brown sugar

1 tsp grated lemon peel

1/2 -1 ½ Chipotle chiles in adobo sauce, plus ½ Tbsp adobo sauce from the can (1/2 chile = a mild spiciness, go from there), minced fine

½ tsp garlic powder

½ tsp onion powder

1 tsp unsweetened cocoa powder

¼ tsp black pepper

¼ tsp salt

Directions:

Bring ketchup, cherry preserves, Flying Olive Black Cherry, Fig, and Neapolitan Herb Balsamic Vinegars, brown sugar, lemon peel, chiles, adobo sauce, garlic, onion, and cocoa powders to simmer in a medium saucepan, stirring often to prevent burning.

Reduce heat to medium-low and simmer 10-15 minutes, stirring often, until sauce gets thick and bubbly. It should coat the back of a spoon when done.

Season sauce with salt and pepper. Serve on pork or pork. Cover tightly and store in the refrigerator for up to 1 week.

Submitted by Barb L.