Ancho Jack Bourbon Sauce

• 12 pint Jack Daniels Whiskey
• 3 cups chicken broth
• 2 cups apple juice
• 1 large onion, very finely chopped (I use food processor)
• 4 ancho chilies, seeded soaked in water enough to cover, then pureed
• olive oil
• 12 cup honey
• 1 tablespoon flour

1. You can start the chilies to soak the day before if you like.
2. Place them in a food processor until a puree.
3. Place onion in processor until finely chopped.
4. You don't want a lot of large bits in the sauce after it has cooked.
5. Heat olive oil in sauce pan.
6. Add onions and cook until soft.
7. Add the Jack and cook until reduced by half.
8. Add remaining ingredients and cook until reduced by half.
9. Should be very dark and syrupy.
10. If you need to thicken, use a little flour.
11. This sauce is not hot, just slightly spicy sweet and smoky--great for anything.

daniels, chicken broth, apple juice, onion, ancho chilies, olive oil, honey, flour

Taken from www.food.com/recipe/ancho-jack-bourbon-sauce-36629 (may not work)