-Drippings from the cornbeef pan
-Drippings form the veggie pan
-Leftover apricot and jalapeno glaze
-1/2 cup terriyaki sauce
-2 tbsp soy sauce
-1/2 cup fruit juice (we used apple juice)
-2 tbsp honey
-1/2 tsp black pepper
-1/2 tsp yellow mustard
-1/2 cup ketchup
1. Put all ingredients into a small sauce pan on the stove on medium heat.
2. Bring up to a light boil, wisking occassionally
3. Once sauce pan is boiling, remove from heat and let stand for 10 minutes.
4. Serve on corned beef, chicken, pork, etc.