This thick, tomato-based sauce is a good choice for basting on grilled meats toward the end of cooking.

Start to finish: 45 minutes

Makes: 3 cups

1 tablespoon vegetable oil

1 medium yellow onion, diced

1 clove garlic, minced

2 apples, peeled, cored and diced

1 tablespoon grated fresh ginger

1/2 cup maple syrup

1/2 cup cider vinegar

1/2 cup bourbon

1 cup chili sauce

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon cinnamon

1/4 teaspoon cayenne

In a medium saucepan over medium-high, heat the oil. Add the onion, garlic and apple. Cook until the onions are a golden brown and the apples are quite soft, about 10 minutes.

Add all remaining ingredients, then return to a simmer. Lower the temperature to medium, cover and continue to cook, stirring often, for 30 minutes. Adjust the salt and pepper. Transfer to a blender, in batches if necessary, then puree until smooth. Cool, then refrigerate in sealed glass jars for 2 weeks.