Yield: About 2 cups
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
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.