Chef Erin Finegan'S Cherry Cola Barbecue Sauce - cooking recipe

Ingredients

1 tablespoon vegetable oil
2 cups chopped yellow onions
2 garlic cloves, minced
2 1/2 cups ketchup
1 1/4 cups cherry jam or 1 1/4 cups cherry preserves
1 cup cola (regular, not diet)
1/3 cup light brown sugar (packed)
1/4 cup balsamic vinegar
2 tablespoons grenadine
1 teaspoon sriracha sauce (Thai chile sauce)

Preparation

Heat oil in a heavy saucepan over medium heat.
Add onions and sautee until they are golden brown (about 5-7 minutes).
Add garlic and stir for 1 minute.
Deglaze with the grenadine and quickly add ketchup, jam, cola, brown sugar, and vinegar then bring to a simmer, stirring occasionally.
Reduce heat to medium-low, simmer uncovered until reduced to about 4 cups stirring often to prevent scorching (about 40-50 minutes).
Stir in 1 teaspoon of siracha.
Season to taste with sea salt and fresh ground black pepper and more hot sauce, if desired.
Transfer to bowl and cool completely.
May be refrigerated for up to 2 weeks.