In a medium saucepan over medium-high heat, add olive oil and tilt sauce pan until bottom is coated with oil. Add onion and garlic and sauté for a couple minutes until onions are translucent.
Pour in the Fireball Whiskey and stir together to combine. Bring just to a boil and reduce heat to medium-low and let simmer for about 10 minutes (the onions should become soft).
While the onions, garlic, and whiskey are simmering, in a medium bowl, combine the apple butter, ketchup, vinegar, Worcestershire sauce, brown sugar, mustard, cayenne pepper, salt, and black pepper. Stir to combine.
When the onions have finished cooking in the whiskey, add the sauce mixture and stir together. Turn the heat back up to medium high and bring back to a boil. Once the barbecue sauce is boiling again, turn the heat back down to medium-low and let simmer for approximately 20 to 30 minutes.
Taste the sauce and salt and pepper to taste. If you would like the sauce a little sweeter, then add 1 tablespoon at a time of brown sugar.
Baste on grilled pork or chicken.
YIelds: 3 cups
* Can substitute another brand of cinnamon whiskey.
** Use homemade or store bought apple butter.
*** Use ground mustard powder or prepared yellow mustard
Fireball Apple Butter Barbecue Sauce Recipe: https://whatscookingamerica.net/Sauces_Condiments/Fireball-AppleButter-BarbecueSauce.htm