Scott’s Grape Jelly Barbecue Sauce

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1 small jar (10 to 11 ounces) of grape jelly or equivalent (see note)

1 ½ tablespoons apple cider or white vinegar

1 tablespoon dry mustard powder or yellow mustard

½ to 1 teaspoon chipotle powder

¼ teaspoon black pepper

½ tbsp garlic powder

½ tbsp onion powder

⅛ tsp cayenne pepper

1tbsp liquid smoke

In a medium-sized saucepan over low heat, combine the Heinz Chili Sauce and the jelly. Thoroughly warm and once the jelly is melted, add the vinegar. Frugal tip: pour the vinegar first into the empty chili sauce jar and shake to encourage the rest of the sauce left in the bottle to come out.
While stirring, add the mustard powder, chipotle powder, and black pepper. Heat through and simmer three to four minutes or until close to desired thickness. Remove from heat, add liquid smoke and remove to another container to cool; it will thicken as it does.
Optional: If you’re cooking any barbecue to go along with this sauce, add a tablespoon or two of the cooking liquid/drippings to this sauce. It will add a little complexity.