Ingredients

• 1 (15 ounce) can pumpkin, solid pack
• 6 tablespoons apple cider vinegar
• 2 tablespoons balsamic vinegar
• 2 tablespoons coconut oil
• 2 tablespoons molasses
• 2/3 cup maple syrup or 2/3 cup honey
• 6 garlic cloves, crushed or 1 teaspoon garlic powder
• 2 teaspoons salt
• 2 tablespoons coconut aminos
• 2 teaspoons fresh ginger, grated (or a pinch of ground ginger)

Instructions

1. For the stovetop method: in a saucepan, sauté slightly the garlic and ginger in coconut oil. Be careful not to burn them.

2. Add all other ingredients. Bring to a boil. (Careful, this is a thick sauce and can splatter when hot. That's why I resorted to the microwave method below.).

3. Simmer on low for 15 minutes, stirring occasionally.

4. For the microwave method: in a large microwave-safe container, combine all ingredients. (If you're using the ground ginger and garlic powder, the coconut oil may be omitted.).

5. Cover and microwave on high for 2-3 minutes, or until sauce begins to boil. Stir well.

6. Continue heating in 30 second increments for another couple of minutes, stirring well between each 30-seconds.

7. Use on your favorite barbeque meats and veggies. Pour the rest into a glass jar and refrigerate.