¼ C Brown Sugar
¾ C Grainy Mustard
¼ C Balsamic Vinegar
2 t Fresh Ginger, Minced
Add all the ingredients to a heavy bottomed sauce pot and heat to a boil over low heat, stirring as it heats to prevent it from burning.
This simple condiment can be stored in your refrigerator for up to two weeks. We currently pair it with our Pan Seared Salmon on the dinner menu, but it also compliments pork quite well.