Wine & Cheese by TCC Recipes

Raspberry Chipotle BBQ Sauce

2 cloves of Garlic, minced
½ tablespoon Sonoma Farms Extra Virgin Olive Oil
¼ cup Cider Vinegar
Juice of 1 Fresh Lime
1 bottle Lost Coast Brewery Great White Beer
½ jar Stonewall Kitchen Raspberry Peach Champagne Jam
8 ounce can Chipotle Peppers, finely chopped (use ½ can for less heat)
1 cup Ketchup
½ cup Dark Brown Sugar
¼ cup Molasses
¼ teaspoon Cardamom
½ teaspoon Salt

In a medium sauce pan, sauté the garlic over medium heat until soft.  Add the vinegar, lime juice and beer then simmer for 10 minutes.  Add the remaining ingredients and simmer for another 5 minutes, stirring continuously.

Makes 1 quart of sauce