Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     dried ancho chiles -- seeded
  2                     dried chipotle chiles -- seeded
  1              quart  water
  6        tablespoons  red currant jelly
  6        tablespoons  honey
  2        tablespoons  spanish sherry vinegar

Preparation:

Toast ancho and chipotle chiles in dry saucepan over medium-high heat until fragrant, about 1 to 2 minutes. Add water and bring to a simmer. Continue to simmer over medium heat until water has almost completely evaporated. Add red currant jelly, honey and vinegar, and bring to a boil. Remove immediately from the heat. Transfer to a food processor and puree. Place in a clean bowl and let cool.

Nutritional Information:

386 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 105g Carbohydrate; 0mg Cholesterol; 34mg Sodium