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Grill Glaze



1 head garlic

  • 1 tablespoon olive oil
  • 2/3 cup water
  • 1 cup pineapple juice
  • 1/4 cup teriyaki sauce
  • 1 tablespoon soy sauce
  • 1 1/3 cups dark brown sugar
  • 3 tablespoons lemon juice
  • 3 tablespoons minced white onion
  • 1 tablespoon whiskey, your choice of brands
  • 1 tablespoon crushed pineapple
  • 1/4 teaspoon cayenne pepper
  • Instructions

    1. Cut about 1/2 inch off top of garlic. Cut roots so garlic head will sit flat. Remove some papery skin from garlic, but leave enough so the cloves stay together.
    2. Place in a small baking dish, drizzle with olive oil, cover and bake in a preheated 325 degrees F oven for 1 hour.
    3. Cool until you can handle garlic.
    4. Combine water, pineapple juice, teriyaki, soy and sugar in a saucepan on medium heat. Stir occasionally until mixture boils, reduce heat until mixture is just simmering.
    5. Squeeze sides of garlic head until roasted garlic is squeezed out. Measure 1 teaspoon into saucepan.
    6. Stir remaining ingredients into pan, simmer 40 to 50 minutes, or until sauce is reduced by half and is thick and syrupy.
    7. Use on top of meats and as a side sauce.

    Makes 1 cup.

    Posted by bettyboop50 at Recipe Goldmine April 26, 2001.

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