Pomegranate Molasses

4 cups pomegranate juice
1/2 cup organic pure cane sugar
1/4 cup lemon juice


In a large sauce pan bring all ingredients to a boil, stirring constantly for 2 minutes. Turn down flame and simmer until the juice has reduced to 1 1/2 cups. Once cooled, pour into a glass jar and refrigerate.

Easy Crispy Sweet Pickles

Want relish? Just place pickles in a food processor


Ingredients
1 1/2 cup white vinegar
2/3 cup organic cane sugar
1/2 tsp fennel seeds
1 tsp celery seeds
1/2 tsp turmeric
1/2 tsp red pepper flakes
pinch of sea salt
2 medium thinly sliced cucumbers
1 small sweet sliced onion


Instructions
In a sauce pan add 1st 7 ingredients
let the mixture come to a boil for 2 minutes
Slice cucumbers and sweet onion very thin and add them to a thick glass bowl. Pour the vinegar mixture over the cucumbers and cover them with saran wrap, make sure there's enough liquid to cover all the cucumbers (bathe). I had to double the vinegar mixture. After they have cool, place them in the refrigerator for 3 days or more to let the juice combine with the cucumbers, then you can place your pickles in your favorite recycled jars.

Taste if you wish but warning you might eat them all in one setting. lol

Homemade Vegan Barbecue Sauce

Ingredients

2 tbsp mustard seasoning

2 tbsp garlic powder

1 tbsp smoked paprika

2 tbsp sea salt

2 tbsp pepper

6 oz can organic tomato paste I use 365 

2/3 cup apple cider vinegar 

2 tbsp molasses

¼ cup maple syrup I use trader joes grade B

2 tsp organic brown sugar

1 tsp liquid smoke

Instructions

Mix all ingredients into a small saucepan over medium heat. Stir until the mixture has come to a boil. lower flame and keep stirring for about 3 minutes

Use right away or allow to cool and store in a glass jar in the fridge. Make 2 to 3 cups

Homemade Vegan Worcestershire Sauce

Ingredients

2 cups apple-cider vinegar

1/2 cup soy sauce
1/4 cup light-brown sugar
1 teaspoon ground ginger
1 teaspoon ground yellow mustard seed or dry mustard
1 teaspoon onion powder
1 clove garlic, crushed
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper

Instructions
Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.
Yield: Makes about 1 cup

I found this recipe on Martha Stuart website. It's good but  would only use 1/4 tsp. of dry mustard unless you love a mustard tasting  Worcestershire sauce