WHISKEY SAUCE FOR MEATS AND VEGETABLES

Whiskey Sauce for Meats and Vegetables image

Provided by Wendy Rusch

Number Of Ingredients 10

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2 c pineapple orange juice (or all pineapple)
3 Tbsp red wine vinegar
1 - 15 oz can crushed pineapple, do not drain
1 1/4 c irish whiskey (or your fav whiskey)
1/2 c worcestershire sauce
2 Tbsp onion powder
4-6 clove garlic, smashed or 1 tbsp garlic powder
8 beef bouillon, cubes
1/4-1 tsp cayenne pepper (to taste)
2 3/4 c brown sugar

Steps:

1. Add all ingredients to a large saucepan, mix well, bring to a boil, lower heat to a simmer, be sure to maintain a low boil. Boil until mixture reduces by a third, 40-60 minutes. The longer you cook it, the thicker it will get. Last time I made this, I cooked it 1 1/2 hrs. It was perfect. Remove from heat, run through a strainer to remove pineapple and garlic bits if desired. Allow to cool. Store in small pitcher, squeeze bottles or a bowl and keep refrigerated until needed. Makes approx 2 1/2 - 3 cups. Enjoy!!!
2. *This recipe can easily be halved...but it's so good, if you do, you will wish you had more. :o) *I used 1/4 tsp of cayenne, you knew it was there, but barely. So if you like heat...use more.