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

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Instructions

1. 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.
2. 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.