- 1 1/2 tbsp. adobo sauce (from a can of chipotle chiles in adobo sauce)
- 1 cup Kowalski's Maple Syrup
- 1/2 cup chicken broth
- 3 tbsp. apple cider vinegar
Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat and cook until reduced to about 3/4 cup (5-10 min.), stirring constantly. Season to taste with kosher salt and coarse ground black pepper.
Good to Know: Find chipotle chilies in adobo sauce in the International Foods Aisle.
A Note About Gluten: To make this recipe gluten-free, use a gluten-free broth or stock, such as Kitchen Basics or More Than Gourmet Stock.