6 tbsp (90 ml) Pure Labrador Syrup (Cloudberry, Lingonberry, or Blueberry)
pinch cayenne pepper
1 ½ tsp (7 ml) salt
1 ½ tsp (7 ml) black pepper
1 clove garlic, crushed finely
2 tsp (10 ml) gingerroot, peeled and finely grated
4 tsp (20 ml) tomato puree
2 tsp (10 ml) Dijon mustard
4 tsp (20 ml) lemon juice, fresh

- Blend all together. Yield: ½ cup (125 ml)
- Use on meat, poultry, fish, seafood, tofu or vegetables.