1 cup Sweet Chips brine, strained
1 cup ketchup
1/2 cup chicken broth
1/4 cup bourbon
1 1/2 tsp molasses
Using a leftover jar of Sweet Chips brine, strain whole spices from the liquid using a small mesh sieve or cheese cloth.
Pour the brine into a small pot and cook on medium-high heat for about 10 minutes, or until reduced by half.
Meanwhile, in a separate small sauce pot, combine additional ingredients and simmer 25 minutes. Once the brine is reduced by half, add it to the second small pot and simmer for 35-40 minutes, stirring frequently until the sauce thickens and coats the back of a spoon. Add salt and pepper to taste.
Let cool for about 10 minutes. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks.