Jack Daniels Sauce Recipes

T.G.I. FRIDAY'S® JACK DANIELS® SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil.
• Roast garlic in preheated oven until the cloves are soft, about 1 hour.
• Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at simmer.
• Squeeze sides of the garlic until the pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and incorporate into the sauce with a whisk. Reserve remaining roasted garlic for another use.
• Stir lemon juice, white onion, bourbon whiskey, pineapple, and cayenne pepper into the sauce; bring to a simmer and cook until the volume of the liquid reduces by half and is thick and syrup-like, 40 to 50 minutes.

JACK DANIEL'S SAUCE

Steps:

• Cut about 1/2 inch off the top of the garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into small casserole dish or baking pan, drizzle olive oil over it, and cover with foil. Bake in a preheated 325 degree oven for 1 hour. Remove the garlic and let it cool until you can handle it.
• Combine water, pineapple juice, teriyaki sauce, soy sauce, brown sugar, & cayenne pepper in a medium saucepan over medium high heat. Stir occasionally until mixture boils. Reduce heat until mixture is just simmering.
• Squeeze the sides of the head of garlic until the roasted garlic is squeezed out. Add remaining ingredients to the pan and stir.
• Let mixture simmer for 50 minutes, or until sauce has reduced by half and is thick and syrupy. Make sure it doesn't boil over.

JACK DANIELS SAUCE

Steps:

• Combine all the ingredients in a medium saucepan and bring to a boil over medium-high heat.
• Reduce heat and simmer for 40-50 minutes, until thickened.
• Refrigerate - Allow the sauce to cool for about 1 hour then transfer it to an airtight container and refrigerate for up to 3 weeks.
• Freeze - Allow the sauce to cool for about 2 hours then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator.

HOMEMADE JACK DANIEL'S BBQ SAUCE

Steps:

• In a large sauce pan combine 1/2 cup Jack Daniel's, onion and garlic. Saute until onions are translucent (about 7 minutes).
• Stir in all remaining ingredients except the 2 tablespoons of Jack Daniel's whiskey.
• Bring to a slow boil, then reduce heat and simmer on low heat uncovered for 20-30 minutes.
• Stir in remaining 2 tablespoons of Jack Daniel's and simmer for an additional 5-10 minutes.
• Brush onto meat, poultry, seafood of your choice for grilling.
• Use immediately or store in refrigerator for up to one week.

JACK DANIEL'S CRANBERRY SAUCE

Steps:

• Chop cranberries & orange in a food processor.
• Add sugar & mix just enough to combine.
• Place in a covered container & refridgerate overnight.
• Add whiskey just before serving.
• Makes 1 quart.

JACK DANIEL'S BARBECUE SAUCE

Steps:

• Gather the ingredients.
• Combine the Jack Daniel's, chopped onion, and garlic in a 3-quart saucepan. Simmer until the onion is translucent, about 10 minutes.
• Add the ketchup, molasses, brown sugar, vinegar, tomato paste, Worcestershire sauce, salt, pepper, smoke flavoring, and Tabasco sauce.
• Bring to boil. Reduce the heat to low and simmer, uncovered, until reduced and thickened. Stir occasionally, This will take about 15 to 25 minutes, and a spatter screen is recommended.
• Add more Jack Daniel's whiskey if a stronger flavor is desired. Let cool for several minutes, and use immediately or store in an airtight container in the fridge for up to a week.

JACK DANIELS BBQ SAUCE RECIPE

Steps:

• Simply mix all ingredients in a medium pot. Stir over medium/low heat for about 15 minutes stirring occasionally. I like to make sure all the ingredients mix in well so there are no lumps.
• Once the sauce is mixed well, stir in some corn starch to thicken slightly.
• Cool and place into squeeze bottles.
• Refrigerate up to 30 days.