Bill's Raspberry Chipotle Porter BBQ Sauce (Bill Modica)

1/3 cup brown sugar
1/2 cup apple cider vinegar
1/4 cup black strap molasses
2 tablespoons mustard
1 tablespoon chili powder
1 tablespoon kosher salt
2 tablespoons black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1 3/4 cups ketchup
1 (12 ounce) bottle Flying Fish Porter
1 3/4 cups raspberry preserves
1 small can chipotles in Adobo

Remove the chipotles from the can. Puree in a blender or food processor.

In large saucepan combine the first 9 ingredients. Bring to simmer over medium heat. Cook uncovered for about 10 minutes, stirring constantly.

Add ketchup and 6 ounces of porter, bring to boil, stirring constantly. Drink the other 6 ounces of Porter!

Reduce the heat and add the raspberry preserves. Simmer (low heat) sauce uncovered for about 10 minutes. Add about 2 tablespoons of the chipotle puree. You can adjust the heat by adding more or less chipotle puree. Be careful, as the sauce simmers, the peppers get a bit hotter. Simmer until the sauce has thickened, approximately 20-30 minutes. Make sure you stir often.

Transfer the sauce to glass mason jars and cool in the refrigerator. The sauce will keep for 3-4 months in the refrigerator.

Makes 4 cups.