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Home Cooking

Make large batches of syrups and sauces without reducing the majority of what I originally started with

TKB21 | Jul 30, 202001:07 PM     13

I've recently come across the recipe to make one of my favorite glazes, "Jack Daniels Glaze" from T.G.I. Fridays and am close to perfecting it. The only issue I'm currently facing is that in order to get it to the thick consistency I want, I have to reduce down it to 1/4 of what I started with. For example, I started with 8 cups of water and end up with 2 with my heat on medium high for about an hour. I've tried this on something as simple as a run of the mil pot to my higher end copper core All-Clad sauce pan both yielding the same results. What's the key to making large batches of my sauce? Do I need even more water? Note that I've tried high and low heat. Here are my ingredients:

8 cups water
1 cup teriyaki sauce
2 tablespoon soy sauce
2 cup brown sugar
1 lemon
1/4 cup white onion, finely minced
1/4 cup Jack Daniels Whiskey
2 cloves of roasted garlic
1/4 teaspoon cayenne pepper
1 Tablespoon of crushed pineapple

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