Apple Cider Barbecue Sauce

Martha Stewart Living

Makes 5 cups

    2 teaspoons whole black peppercorns                            
    6 cloves garlic peel, smash                                    
    4 fresh bay leaves                                             
    12 3-in. long cinnamon                                         
    8 dried red hot chili peppers                                  
    3/4 cup packed light brown sugar                               
    2 cups apple cider                                             
    3 cups apple cider vinegar                                     
    28 ounces tomato purée                                         
    1/2 cup unsulfured molasses                                    

Place peppercorns in 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.