RUM-RED CHILI SAUCE

2 tablespoons unsalted butter
1 tablespoon olive oil
3 shallots, minced
1 tablespoon minced garlic
1 cup Meyer's dark rum
5 cups chicken stock
2 tablespoons ancho puree
2 tablespoons molasses
Salt and pepper, to taste

Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallot and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.