Cheerwine BBQ Sauce

I found this recipe several years ago and it is my signature go-to BBQ sauce recipe! I have used it on chicken (marinate and grill- top w/ diced onions, tomatoes, bacon and Colby-Monterrey jack cheese and bake at 400 til cheese melts is awesome), pork (ribs, chops, Boston butts, and chopped BBQ), beef and deer and it has never failed to "hit the spot". Experiment with your own favorites to tweak to your personal taste :)

• 1 (12 ounce) can Cheerwine
• 5 ounces of good molasses
• 6 ounces brown sugar
• 10 ounces prepared tomato-based barbecue sauce (My favorite to use is Kraft Mesquite for a smoky taste or Sweet Baby Rays for a sweeter taste)
• 2 ounces distilled white vinegar
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 ounce Liquid Smoke

Combine all ingredients in a heavy saucepan. Bring to a boil, stirring constantly. Remove from heat and let cool. Pour into a container and refrigerate until ready to use. Makes 1/3 gallon. To thicken, stir in 1/4 c. of fruit jelly (grape, cherry, or apple would probably be best) and let simmer for 30-40 minutes.