Pomegranate BBQ Sauce

2 shallots, diced

2 cloves garlic, minced

½ c brown sugar

¼ c pomegranate concentrate

2 t Gluten Free Worcestershire sauce

1 t salt

½ t chili powder

⅓ c cider vinegar

3 T water

1 t dry mustard

½  t chili flakes (more or less, to taste)
dash of olive oil

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.