1 tablespoon corn oil
3/4 cup coarsely chopped drained roasted red peppers from jar or broil 1 large red pepper till the skin is black, cover in a bowl, and peel.
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
2 garlic cloves, chopped
1 cup beef stock or canned beef broth
1/2 cup apple juice
3 tablespoons whipping cream
1/2 tablespoon coarsely chopped canned chipotle chilies

Heat 1 tablespoon corn oil in heavy medium saucepan over medium-high heat. Add roasted peppers, onion, celery, carrot and garlic and sauté until onions are translucent, about 10 minutes. Add 1 cup beef stock and 1/2 cup apple juice and simmer uncovered over medium heat 15 minutes. Add whipping cream and chipotle chilies and simmer 5 minutes longer. Transfer sauce to blender. Puree until smooth. Season to taste with salt and pepper. Thin sauce with more stock and apple juice if necessary. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm sauce over low heat before using.)

Makes about 1 3/4 cups