Raspberry Chipotle Barbecue Sauce

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I've made this sauce several times and it my main sauce for pulled pork. You man find that the whole can of Chipolte peppers is too much for you. I usually do half to three quarters of a can.[p]
Raspberry Chipotle Barbecue Sauce[p]1/4 cup unsalted butter
1/4 cup shallots, minced
2 cloves fresh garlic, pressed
1/2 cup cane sugar
1/2-cup orange juice, concentrate
1 tablespoon fresh ginger, peeled and grated
1 teaspoon sea salt
1-teaspoon fresh ground black pepper
1/2 teaspoon ground cinnamon
1/4-teaspoon ground clove
1-can chipotle peppers in adobo sauce, pureed
1 cup seedless raspberry jam
1 32 ounce bottle ketchup
1/4 cup Grand Marnier (optional)[p]Melt the butter in a saucepan over medium hot heat and sauté the shallots and garlic cook until soft, stirring, about 5 minutes. Add the sugar, orange juice, ginger, salt, pepper, cinnamon, and cloves, blending with a wire whisk heat until the sugar has dissolved. Blend in the chipotle puree, jam, and ketchup, stirring until well blend. Bring to a boil. Reduce heat and simmer for 30 minutes. If you are using the Grand Marnier add it the last 5 minutes of cooking.[p]Yield 6 to 7 cups