Every Christmas I make 3-4 gallons of spicy BBQ sauce, and my wife makes the labels

It always starts with making a ginger pomegranate syrup by combing about 1/2 gallon of pomegranate juice, a pint of ginger beer, a pint of pomegranate cider, about a cup of sugar,and a thumb of ginger. The I reduce it by about 60%-70%.

Then I put a bunch of peppers onion and garlic in a stock pot and dry toast for a bit. Next I add my tomatoes paste and brown it. then all my tomatoes sauces and purees, spices, a couple pounds of honey, all my pomegranate ginger syrup, some fresh ginger, and some habanero rotel.

After that, I reduce for a couple hours (and add more pomegranate juice and cider if it gets a bit too thick), add in a couple diced dragon fruit and cook for 30 more minutes. Finally, I blend with a stick blender and bottle.