Jack Daniels BBQ Sauce

Bob & Robin Young, Boise, ID

1 large head of garlic, roasted (see below)
3 Tbls olive oil
1 cup water
1 cup pineapple juice
1/2 cup Soy Vay Veri Veri Teriyaki
3/4 cup dark brown sugar
4 Tbls tomato paste
2 tsps allspice
1 Tbls fresh lemon juice
3 Tbls fresh lime juice
6 Tbls minced onion
1/2 cup Jack Daniels
1/4 cup Grand Marnier
2 Tbls crushed pineapple
1/2 tsp cayenne pepper

Cut 1/2 inch off top of garlic. Remove papery skin, leaving enough on to hold headtogether. Drizzle with olive oil and bake, covered, at 325° for 1 hour. Let cool. Meanwhile, combine water, pineapple juice, Soy Vay Veri Veri Teriyaki, brown sugar, tomato paste and allspice and bring to a boil, stirring occasionally. Reduce heat to simmer. Squeeze 3 teaspoons of pasty roasted garlic into saucepan and whisk to combine. Add remaining ingredients, stir and simmer 45 minutes or until thick and syrupy. Do not boil. Makes 2 cups. Keeps for up to 4 weeks in air-tight refrigerated container.

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