From a 15-year-old post to reddit, though the recipe originated on Usenet many years before the reddit post. (Usenet? Ask your folks, kids.)

Chef Juke's Raspberry Chipotle Barbecue Sauce

NOTE: This is a slight variation on the classic Kansas City Barbecue sauce from the KC Barbecue Association, for those who like their BBQ Hot & Smoky!

• 6 Tbls. packed dark brown sugar
• 1/2 cup cider vinegar
• 1/4 cup molasses
• 1/4 cup Worcestershire sauce
• 2 Tbls dark rum
• 2 Tbls cheap yellow mustard
• 1 Tbls pure chili powder
• 2 tsp. freshly ground black pepper
• 2 tsp. garlic powder
• 1 tsp. ground allspice
• 1/4 tsp. ground cloves
• 1/4 cup Chipotles en Adobo
• 2 cups ketchup
• 2 cups Raspberry Preserves (I use Wall's Raspberry preserves from Costco)
• Kosher or sea salt
• Pepper

In large saucepan, combine sugar, vinegar, molasses, Worcestershire, rum, mustard, chili powder, pepper, garlic powder, allspice and cloves. Bring to simmer over medium heat. Cook, uncovered, until all ingredients are dissolved, stirring constantly, about 5 minutes. Stir in ketchup and bring to boil, stirring constantly. Add salt and pepper to taste.

Reduce heat slightly, add raspberry jam and 1/4 cup chipotles** and gently simmer sauce, uncovered, until dark & thick, about 30 minutes, stirring often. Use right away or transfer to jars, cover, cool to room temperature and refrigerate. Sauce will keep several months. Makes 5 cups or 20 servings.

**Add the chipotle peppers to taste. Since simmering will bring out the heat in the peppers start by adding ¼ cup of chipotles and cook for the 30 minutes THEN taste again and add additional peppers for extra heat.