Randy's Balsamic Glaze for Pork and Poultry

• 2 12 cups balsamic vinegar
• 12 ounces hard alcoholic cider (A dry one)
• 12 cup agave syrup
• 2 cups ketchup
• 1 tablespoon minced garlic
• 2 shallots, minced
• 2 tablespoons molasses
• 12 cup light brown sugar
• 14 cup prepared Dijon mustard or 14 cup whole grain mustard
• 1 -2 teaspoon TABASCO brand Chipotle Pepper Sauce, to taste
• 1 tablespoon Worcestershire sauce

1. Combine all of the ingredients in a large saucepan and bring to a boil on medium-low heat.
2. Reduce heat and simmer, stirring frequently until thick.
3. Check it frequently, as it can bubble up and overflow or even scorch.
4. Thickening may take a couple of hours.
5. Apply the glaze during the final five minutes of grilling ribs or chicken thighs.

balsamic vinegar, alcoholic cider, syrup, ketchup, garlic, shallots, molasses, light brown sugar, grain mustard, pepper sauce, worcestershire sauce

Taken from www.food.com/recipe/randys-balsamic-glaze-for-pork-and-poultry-491073 (may not work)