¼ cup butter
¼ cup oil, preferably canola or corn
2 medium onions, minced
¾ cup Evan Williams Bourbon
2/3 cup ketchup
½ cup cider vinegar
½ cup fresh orange juice
½ cup pure maple syrup
1/3 cup unsulphured dark molasses
2 tbsp. Worcestershire sauce
½ tsp. fresh-ground black pepper
½ tsp. salt
In a saucepan, melt the butter with the oil over medium heat. Add the onions and saute for about 5 minutes or until they begin to turn golden. Mix in the remaining ingredients, reduce heat to low, and cook the mixture until it thickens, approximately 40 minutes. Stir frequently.
Serve the sauce warm. It keeps, refrigerated, for a couple of weeks.
Recipe courtesy of Evan Williams