Berry Barbecue Sauce

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Washington Post


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10 ounces (2 cups) red currants (may substitute 1 cup black currant juice or currant jelly; see headnote)

1/2 cup sugar

1 tablespoon water

2 tablespoons olive oil

1 small onion, minced (3/4 cup)

2 tablespoons tomato paste

1 canned chipotle pepper en adobo , minced (1 tablespoon)

1/4 teaspoon salt

1/2 cup water, al ittle more if needed to thin the sauce

1 tablespoon cherry balsamic vinegar or balsamic vinegar

1 or 2 tablespoons molasses

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