Ingredients
2 shallots, diced
2 cloves garlic, minced
1/2 c brown sugar
1/4 c pomegranate concentrate
2 t Gluten Free Worcestershire sauce
1 t salt
1/2 t chili powder
1/3 c cider vinegar
3 T water
1 t dry mustard
1/2 t chili flakes (more or less, to taste)
dash of olive oil
Directions
Combine olive oil, shallots & garlic in a saucepan over medium heat for 3 -5 minutes. Add the rest of the ingredients to the pan, reduce to medium-low heat and cook for 15 minutes (or until slightly thickened). Sauce will thicken more as it cools. If a smooth consistency is desired, process in a blender after cooling.
Serve over grilled or smoked meat or use as a glaze or dipping sauce.
