Ingredients:
1 tablespoon butter
3 -4 shallots, minced ( about 3/4 cup)
2 cloves garlic, minced
1 1/2 cups zinfandel
3/4 cup ketchup
2 tablespoons brown sugar ( can add more to taste)
2 tablespoons honey
1 teaspoon liquid smoke
salt and pepper
Directions:
Melt the butter in a heavy saucepan over medium heat.
Add the shallots and garlic, cook until just beginning to brown, 3 or 4 minutes.
Add all but 2 tablespoons of the wine and bring to a boil.
Let the mixture boil until reduced to about 1/2 cup.
Reduce the heat and stir in the ketchup, brown sugar, honey and liquid smoke.
Add salt and pepper to taste.
Let the sauce simmer gently until thick, 6 to 10 minutes, adding the remaining 2 tablespoons wine after 4 minutes.
Serve sauce warm.
It will keep in the frige, covered for several weeks.
Servings: 4-6
Time preparation: 10 min.
Time total: 25 min.