Cut about 1/2 inch off the top of the garlic. Cut the roots so that
the garlic will sit flat. Remove the papery skin from the garlic, but
leave enough so that the cloves stay together. Put garlic into small
casserole dish or baking pan, drizzle olive oil over it, and cover
with foil. Bake in a preheated 325 degree oven for 1 hour. Remove
the garlic and let it cool until you can handle it.
Combine water, pineapple juice, teriyaki sauce, soy sauce, brown
sugar, & cayenne pepper in a medium saucepan over medium high
heat. Stir occasionally until mixture boils. Reduce heat until
mixture is just simmering.
Squeeze the sides of the head of garlic until the roasted garlic is
squeezed out. Add remaining ingredients to the pan and stir.
Let mixture simmer for 50 minutes, or until sauce has reduced by
half and is thick and syrupy. Make sure it doesn’t boil over.
Originally Submitted
6/25/2013
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