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1 tablespoon bacon drippings

1 small onion, chopped

1/4 cup water

3/4 cup peach schnapps

1/2 cup raisins

2 large cloves of garlic, minced

1/3 cup aged balsamic vinegar

2 1/4 cup chopped sweet apple

1/4 cup frozen orange juice concentrate

1/4 cup frozen pineapple juice concentrate

3 tablespoons molasses

2 tablespoons apple cider vinegar

2 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

2 1/4 cups dark corn syrup

1 (12-ounce) can tomato paste

1/2 cup packed dark brown sugar

1/2 cup Worcestershire sauce

2 tablespoons prepared mustard

2 teaspoons chili powder

1 teaspoon Maggi Seasoning

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup Kahlua

1 teaspoon liquid hickory smoke

1. Fry onion in the bacon drippings over low heat until caramelized or dark golden brown. Reduce heat to medium-low. Deglaze saucepan with the water.
2. Stir in peach schnapps, raisins and garlic. Simmer for 10 minutes or until the mixture is of a syrupy consistency, stirring occasionally.
3. Remove from heat and place the mixture in a blender with the balsamic vinegar, apple, orange juice concentrate, pineapple juice concentrate, molasses, apple cider vinegar, lemon juice, and lime juice. Process until pureed and return to saucepan.
4. Add corn syrup, tomato paste, brown sugar, Worcestershire sauce, mustard, chili powder, Maggi Seasoning, salt, black pepper, and mix well. Bring to a low boil over medium heat, stirring frequently. Reduce heat to low. Simmer for 20 minutes, stirring occasionally.
5. Remove from heat. Stir in Kahlua and liquid smoke.
6. Store in the refrigerator in sealed container.