1 cup Sweet Chips brine, strained

1 cup ketchup

1/2 cup chicken broth

1/4 cup bourbon

1 1/2 tsp molasses

Using a leftover jar of Sweet Chips brine, strain whole spices from the liquid using a small mesh sieve or cheese cloth.

Pour the brine into a small pot and cook on medium-high heat for about 10 minutes, or until reduced by half.

Meanwhile, in a separate small sauce pot, combine additional ingredients and simmer 25 minutes. Once the brine is reduced by half, add it to the second small pot and simmer for 35-40 minutes, stirring frequently until the sauce thickens and coats the back of a spoon. Add salt and pepper to taste.

Let cool for about 10 minutes. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks.