Carbernet Barbecue Sauce

3 cups cabernet wine

2 cups ketchup

¼ cup honey

4  tablespoons full flavor molasses

½ cup dark brown sugar

3 tablespoons red wine vinegar

1 tablespoon Worcestershire sauce

¼ teaspoon crushed red pepper flakes (add more if you like)

1 tablespoon smoked paprika

2 chipotle peppers in adobo, finely chopped

1 ½ teaspoons kosher salt

1 teaspoon fresh cracked black pepper

Directions:

In a small saucepan over high heat, bring the wine to a boil and let reduce by ⅔ or until you have one cup of liquid left.  Reduce heat to low and add the remaining ingredients. Whisk until smooth. Increase heat to med/low and let simmer for 30 minutes, stirring occasionally.  Store unused barbecue sauce in the refrigerator for up to one week.

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