Chipotle Glaze / Ketchup / Barbeque Sauce

Heat the oil in a heavy-bottomed saucepan and saute the onion and garlic until lightly colored. Add the apricots, wine, stock, orange juice and chiles and simmer covered for 30 minutes or until chiles are very soft. Cool slightly and puree mixture in a blender along with maple syrup and mustard. Strain to eliminate any seeds and add salt to taste. Depending on use, thin with additional stock or orange juice if desired. Store covered in refrigerator up to 2 weeks.

This recipe yields approximately 2 cups.