First, we saute the onion and garlic in the whiskey. It takes about 10 minutes over medium heat for the onions to become translucent.
After the onions have reached the desired state of being, I add the remaining ingredients.
The sauce is brought to a boil and then the heat is reduced to a mere simmer. The sauce must endure this state of being for 20 minutes. Set the timer, go off, scoff at Sandra Lee making a mockery of the art of cooking, save the world, whatever floats your boat...
The recipe states that if I prefer a smoother sauce, I can strain it to remove the solids. Now, in my book, this would also remove much of the flavor from the onions, so I decided to swerve from the recipe (big surprise, that!) and chose instead to puree the slightly cooled sauce in my blender.
And we have sauce! My daughter commented that this sauce had an unexpected, but not unwelcome, backdoor kick. My dear, picky husband even liked it. Now, that is indeed high praise.