Pama Barbecued Salmon

• 2 cups ketchup
• 23 cup pama pomegranate liqueur
• 5 tablespoons pomegranate molasses
• 14 cup cranberry juice
• 12 cup brown sugar
• 1 teaspoon minced fresh garlic
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 18 teaspoon cayenne pepper
• olive oil
• 2 12-3 lbs salmon fillets, about 1 in. thick
• salt and pepper

1. Mix all ingredients in small pot over medium heat and stir until sugar dissolves.
2. When mixture boils, reduce heat and simmer 20 minutes, stirring often.
3. Remove from heat and cool completely.
4. Prepare grill or broiler:.
5. Set on high.
6. If using grill, brush rack with oil.
7. Brush flesh side of salmon with oil; sprinkle with salt and pepper.
8. Place salmon, skin side down, on grill or on rack under the broiler about 4 inches from the heat.
9. Grill 5 minutes.
10. Brush with barbecue sauce.
11. Cook 2 to 3 minutes more.
12. Drizzle servings with 1 to 2 tablespoons of barbecue sauce.

ketchup, pama pomegranate, pomegranate molasses, cranberry juice, brown sugar, fresh garlic, apple cider vinegar, worcestershire sauce, cayenne pepper, olive oil, salmon, salt

Taken from www.food.com/recipe/pama-barbecued-salmon-432629 (may not work)