Home Run Honey Sauce

c. water

tsp. cornstarch

tsp. minced garlic

Tbsp. green onion, thinly sliced

tsp. fresh jalapeno peppers, chopped and seeded

2/3 c. Cox Honeyland's Honey

Tbsp. seedless red raspberry preserves

1/2 c. ketchup

Tbsp. hot sauce

Nonstick cooking spray

In small bowl, whisk together water and cornstarch. Set aside. Lightly spray the bottom of a medium saucepan with non-stick spray. Over medium heat, sauté garlic, green onion, and chopped jalapeño in the saucepan for 23 minutes until softened. Add honey, raspberry preserves, ketchup, and hot sauce to the pan and stir to incorporate. Cook over medium heat for 13 minutes to infuse all flavors.

Whisk in water/cornstarch mixture and continue to cook over medium heat just until the sauce thickens, about three minutes. Remove from heat and allow sauce to cool slightly. 

Brush sauce onto one side of meat (chicken breasts, ribs and pork chops all work well) during the final 12 minutes of grilling (sauce will burn if left over heat too long). Remove finished meat from the grill and place onto a serving platter. If desired, garnish top of meat with additional sliced green onion.