Low-Carb Sweet Aminos Glaze

Step 1Prepare all of the ingredients. Peel the garlic and ginger.

Step 2Roughly slice the ginger and garlic.

Step 3Place all of the ingredients in a small saucepan and bring to the boil, stirring regularly.

Step 4Reduce the temperature and bring to a simmer. Simmer for 10 to 15 minutes or until sauce starts to reduce and thicken. The glaze will get thicker as it cools so don’t take it too far.

Step 5Remove from the heat, cover and let the flavours steep while it cools.

Step 6Once cool, use a slotted spoon to remove the garlic and ginger and then pour the glaze into clean jars.

Step 7You can strain it through fine mesh sieve but I like to leave the chili in the glaze.

Step 8Store in the refrigerator for up to 2 months, stir well before use.

Step 9Use as a glaze for fish or meat such as chicken breasts, steak or pork chops.