This Jack Daniels Glaze recipe is sweet, peppery and packed with flavor!
This is one of my all time favorite sauces. The thick, syrupy glaze goes great with so many things — steaks, chops and burgers.
I especially love it on these Whiskey Burgers with Candied Peppered Bacon.
I got the idea for this sauce from a bottle of bourbon glaze that I found in a home party catalog. After many test batches, I found a recipe that tastes just like original. The only difference is, I substituted whiskey for the bourbon.
This sauce keeps very well, so I always make a double or triple batch. This way, I always have it on hand.
If you’re planning to use this sauce on the grill, make sure you add it during the final few minutes of grilling. Otherwise, the sauce will burn. Or, you could always add it just before serving.
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Jack Daniels Glaze
- Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a saucepan over medium high heat.
- Stir occasionally until mixture boils, then reduce heat to simmer.
- Add remaining ingredients to pan and stir.
- Let simmer for 35-45 minutes or until sauce has reduced by half and is thick and syrupy.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.