In a 4-quart heavy bottomed dutch oven, combine all the ingredients and bring the mixture to a simmer over medium heat.
Simmer for 10-15 minutes over medium-low heat.
Using an immersion blender, blend the sauce until smooth. Alternatively allow the sauce to cool for about 10 minutes then blend in a conventional blender.
Allow the sauce to cool to room temp.
Place in an airtight container and store in the fridge until you're ready to use.
Will keep in the fridge for 7-10 days or in the freezer for up to 6 months.
Use the sauce to glaze chicken, ribs, to sauce brisket or as a pizza sauce.
