Pomegranate Balsamic Barbecue Sauce

Ingredients

• 2 tbsp light tasting olive oil
• ½ cup minced onion
• 4 garlic cloves, minced
• 1 - 6 oz can tomato paste
• 1 cup Amoretti® Aged Pomegranate Balsamic Vinegar
• 1⅓ cups water
• 3 tbsp Amoretti® Blue Agave Nectar Light
• 1½ tsp pomegranate molasses (see TIPS)
• 2 tsp Amoretti® Natural Irish Stout Beer Type Extract W.S
• ½ tsp Frank’s Hot Sauce
• 1 tsp Worcestershire sauce
• 1½ tsp whole grain mustard
• ¼ cup dark brown sugar
• ½ tsp grated ginger
• ½ tsp salt

Directions

1. In a medium saucepan, heat olive oil and sauté the onions until softened but not browned.
2. Add minced garlic and sauté until fragrant, 30-45 seconds.
3. Add tomato paste and heat through, breaking it up as you stir, to cook out the raw tomato taste.
4. Once the tomato paste has heated through, add Pomegranate Balsamic Vinegar and the water and bring the sauce to a boil, stirring occasionally.
5. Reduce to a simmer and add Blue Agave Nectar, pomegranate molasses, Natural Irish Stout Beer Type Extract, Frank’s Hot Sauce, Worcestershire sauce, and whole grain mustard.
6. Add brown sugar and stir until it is completely dissolved, then stir in grated ginger and salt.
7. Allow the sauce to simmer for anywhere from 2-5 hours, until rich and thick.
8. Coat the back of a spoon with the sauce and draw your finger through it. If the line doesn’t close up, the sauce is ready.
9. To bring your barbecue together, grill whatever meat, poultry or seafood you have chosen, ensuring the proper internal temperature with an instant read thermometer.
10. Once cooked, coat one side with the barbecue sauce and grill it, sauce side down, for 3 to 4 minutes, until the barbecue sauce begins to bubble.
11. Slather the top side with barbecue sauce, turn it over, and grill for 3 or 4 minutes longer, again until the sauce begins to bubble. Watch carefully because sugar burns easily.

• Pomegranate molasses is available at Middle Eastern stores, online, or you can give us a call to order it at 1-800-266-7388.
• This sauce will keep for 1 week tightly covered in the refrigerator or for 3 months in the freezer.