Umami Barbeque Sauce - cooking recipe

Ingredients

1 tablespoon canola oil
1/4 yellow onion, diced
1/4 cup sherry wine
1 1/2 cups tomato juice
1/2 cup soy sauce
1/2 cup pomegranate molasses
1/2 cup ketchup
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
2 tablespoons pineapple juice
1/2 shot brewed espresso
4 dried chipotle peppers
1/2 cup brown sugar

Preparation

Heat oil in a saucepan over medium-high heat. Add onion; cook, without stirring, until onions darken, about 5 minutes. Pour sherry wine into the pan. Simmer to cook off alcohol, about 1 minute. Stir in tomato juice, soy sauce, pomegranate molasses, ketchup, vinegar, Worcestershire sauce, pineapple juice, espresso, and chipotle peppers; bring sauce to a boil.
Reduce heat to low until sauce is just simmering. Add brown sugar; stir well to dissolve. Simmer sauce, stirring occasionally, until flavors are combined, about 20 minutes. Strain sauce to remove onions and chipotle peppers. Refrigerate until cool.