Cherry Bomb Barbecue Sauce

• 1 yellow onion, chopped fine
• 2 tablespoons vegetable oil
• 1 can cherry juice concentrate
• 1 cup red wine vinegar
• 3 chipotle peppers, stems removed
• 4 packages dried sour cherries
• 8 cloves garlic, chopped fine
• 1 tablespoon paprika
• 6 to 8 pickled cherry peppers, stems removed
• 2 tablespoons tomato paste
• 1 cup sour cherry preserves
• 1 (12 oz.) jar roasted red peppers, with liquid
• 2 tablespoons rye or bourbon whisky
• 2 tablespoons sugar (or more)
• Salt to taste

1. In a heavy saucepan, saute onion in oil until caramelized.
2. Add cherry juice, vinegar, chipotle peppers two packages of dried cherries, garlic, paprika and pickled cherry peppers.
3. Bring to a boil.
4. Reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes.
5. Remove from heat and let cool.
6. In a food processor, puree this mixture together with the remaining two packages of dried cherries, the tomato paste, roasted red peppers and cherry preserves until smooth.
7. Push puree through a fine mesh strainer into a saucepan.
8. Add sugar and salt to taste.
9. Add whisky.
10. Return to stove and bring back to a boil.
11. Reduce heat and let simmer for another 20 minutes or so.
12. Adjust salt and sugar.
13. NOTE: This sauce probably won't be as thick as most commercial barbecue sauces.

yellow onion, vegetable oil, cherry juice concentrate, red wine vinegar, peppers, sour cherries, garlic, paprika, cherry peppers, tomato paste, sour cherry preserves, red peppers, bourbon whisky, sugar, salt

Taken from www.foodnetwork.com/recipes/cherry-bomb-barbecue-sauce-recipe.html (may not work)