Ingredients

The following ingredients have 1 Servings
  • 1 C (220g) Low Sodium Tamari
  • 1 C (270g) Pineapple Juice (*see note)
  • 1/2 C (90g) Light Brown Sugar (packed)
  • 1/2 C (160g) Maple Syrup
  • 4 Cloves Garlic (skinned and smashed or 1 1/2 Tbs minced)
  • 1" (2.54cm) Knob of Fresh Ginger (sliced thin or 1 1/2 Tbs minced)

Instruction

  • In a medium sauce-pot add the Tamari, pineapple juice, sugar, maple syrup, garlic and fresh ginger. Whisk. Bring mixture to a simmer, then turn to medium low. Simmer on a low gentle heat for about 20-30 minutes, whisking occasionally. Towards the end of cooking, when whisked, it will boil up, so be careful here and adjust the heat as needed. The sauce will reduce by about 1/2 and thicken as it cooks.Once the sauce coats the back of a metal spoon and stays in place when your finger runs through the sauce on the back of the spoon (careful it's HOT), the sauce is ready. The sauce will thicken further as it cools. 
  • Strain through a fine mesh strainer and into a storage jar. Discard the solids. Store in a lidded container in the refrigerator for up to two weeks, or in the freezer for up to months.
  • To thin the sauce, add more pineapple juice or water, a tablespoon at a time to thin as needed once cooled or reheated. Use as a sauce, as is or thin with water to use as a marinade. Reheat on low heat stove top or for 30 seconds at a time in the microwave.