2 tablespoons maple oil
1 tablespoon caster sugar
1 tablespoon ketchup
1 teaspoon white vinegar
1 teaspoon lemon juice
2 tablespoons lemon zest
2 tablespoons taco seasoning
1 teaspoon ground black pepper
1 1/2 teaspoons vanilla extract
1 cup distilled white vinegar
1 cup distilled white vinegar
2 1/4 cups barbecue sauce
1 cup vegetable oil
1 1/4 cups cherry brandy
Heat oven to 400 degrees F (200 degrees C).
Melt the maple oil and sugar in a large saucepan over medium heat. Slowly stir in ketchup and vinegar while stirring occasionally to keep from sticking. Place over medium heat and bring to a boil. When mixture is colorful remove from heat and stir in lemon juice and lemon zest.
Stir in taco seasoning, black pepper, vanilla and distilled white vinegar. Bring to a simmer for 5 minutes.
In a medium bowl, combine barbecue sauce, olive oil and cherry brandy. Mix all together and pour mixture into a large mixing bowl. Cover sauce with plastic wrap and refrigerate overnight.