- 1 Tbs. canola or grapeseed oil
- 2 small shallots, chopped
- 2 cloves garlic, minced
- ¼ tsp. ground cinnamon
- ½ tsp. ground guajillo or other chili powder
- ¾ cup Bonnie’s Jams Bourbon Berry
- ¾ cup ketchup
- ½ cup apple cider vinegar
- 1 tsp. kosher salt
- ½ tsp. fresh ground black pepper
Heat canola or grapeseed oil in small saucepan over medium heat. Add in shallots and cook until they begin to turn translucent, about 5 minutes. Add in garlic and sauté for about 30 seconds. Add in cinnamon and guajillo chili powder, sauté for 30 seconds more. Add in Bonnie’s Jams Bourbon Berry, ketchup, and vinegar, and cook over low to medium heat for 15 to 20 minutes, stirring often. Sauce should thicken but still be syrupy. Season with salt and pepper and remove from heat.
Transfer mixture to a blender and puree until smooth. Store in an airtight container in the refrigerator for up to two weeks.
Use as a glaze for pan sautéed pork chops or steak. Also great to use on ribs - Simply baste before the final grill or broil and serve additional sauce on the side.