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6 Tbls. packed dark brown sugar 1/2 cup cider vinegar 1/4 cup molasses ¼ cup Worcestershire sauce 2 Tbls dark rum 2 Tbls yellow mustard 1 Tbls pure chili powder 2 tsp. freshly ground black pepper 2 tsp. garlic powder 1 tsp. ground allspice 1/4 tsp. ground cloves 1/4 cup Chipotles in Adobo 2 cups ketchup 2 cups Raspberry Preserves Kosher or sea salt Pepper In large saucepan, combine sugar, vinegar, molasses, Worcestershire, rum, mustard, chili powder, pepper, garlic powder, allspice and cloves. Bring to simmer over medium heat. Cook, uncovered, until all ingredients are dissolved, stirring constantly, about 5 minutes. Stir in ketchup and bring to boil, stirring constantly. Add salt and pepper to taste. Reduce heat slightly, add raspberry jam and 1/4 cup chipotles and gently simmer sauce, uncovered, until dark & thick, about 30 minutes, stirring often. Use right away or transfer to jars, cover, cool to room temperature and refrigerate. Sauce will keep several months. Makes 5 cups or 20 servings.

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