2 tbsp. butter
2 tbsp. finely minced onion
1 tbsp. finely minced garlic
1/4 c. Port wine
1/4 c. beef broth
1/4 c. Louisiana Cane syrup
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. fresh cracked black pepper
2 tsp. Arrowroot, optional

In a heavy saucepan melt butter over medium high heat. Saute onion and garlic until wilted, about 3 minutes. Add wine and broth. Cook to reduce volume to one half. Add syrup, salt and peppers and continue to cook until sauce is slightly thickened and flavors blend.

To thicken more, should you want, dissolve 2 teaspoons Arrowroot in 2 teaspoons water and stir in.

Serve with barbecue meat.