Ingredients
2 teaspoons whole black peppercorns
6 garlic cloves, smashed
4 fresh bay leaves
12 three-inch-long cinnamon sticks
8 hot dried chile peppers
3/4 cup packed light-brown sugar
2 cups apple cider
3 cups apple-cider vinegar
1 twelve-ounce can tomato puree
1/2 cup unsulfured molasses
Preparation
Place peppercorns in a square of cheesecloth, and tie securely with kitchen twine. In a small stockpot, combine all the ingredients, and bring to a boil over medium-high heat.
Reduce heat to medium low, and simmer sauce until thickened, about 1 1/2 hours. Pass sauce through a strainer, and discard solids.
