Ingredients:
- 1 1/2 c. canned, chopped pineapple
- 1 Tbs. pineapple juice
- 1 c. pomegranate juice
- 1/4 c. tomato paste
- 2 tsp. yellow mustard
- 1/2 c. brown sugar
- 1 tsp. Liquid Smoke
- 1 1/2 tsp. salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp cayenne pepper
- 1 c. + 2 tbsp. water
- 1/4 c. Pomegranate Balsamic Vinegar
Preparation: Puree pineapple and pineapple juice in the food processor. In a large saucepan, add all the other ingredients. Then, add the pineapple puree. Mix together until all are combined and bring to a boil. Reduce heat to medium and simmer, covered for 30-40 minutes., or until thick. Serve with chicken, chicken wings, or ribs.
*An original Carter & Cavero recipe adaptation from Tiffany Fowler.
www.carterandcavero.com
