(Great on chicken thighs and pork tenderloin)
3 tablespoons butter
1 small red onion finely diced
6 cloves garlic minced.
4 large or 6 small apples, such as Gala or MacIntosh
1/2 cup apple juice
1/2 cup Sonoma Vinegar maple apple vinegar
1/2 cup maple syrup
1/2 cup ketchup
2 tablespoons Worcestershire Sauce
1/2 teaspoon black pepper
1/2 teaspoon salt
1/8 teaspoon ground cloves
1/4 teaspoon cinnamon
1 teaspoon ground powdered ginger
2 tablespoons smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon chipotle powder more to taste if you like the sauce to be hotter
Melt the butter in a medium sized saucepan and saute the onions and garlic over medium heat for a few minutes until they soften but do not brown.
Add the apples along with all of the remaining ingredients.
Simmer very slowly for about an hour or until the sauce thickens and has reduced considerably.
Remove from the heat and let cool for at least a half hour before purring to smooth in a blender or food processor.
This sauce can be kept in a sealed container in the fridge for about a week. When bottled properly in mason jars, it can last all summer.