Candied Garlic
1 whole bulb of garlic---roots trimmed and peeled
2 Tbsp. butter
3/4 cup. beef broth
2 Tbsp. sugar
1/4 tsp. salt
1 1/2 tsp. sherry vinegar
Pull apart the heads of garlic and peel the cloves. Just barely trim the
root end of each clove. Place the cloves in a saucepan with the butter,
broth, sugar, salt and vinegar. Bring to a boil, then turn down the heat
and simmer, covered, for about 30 minutes, until the garlic is tender.
Remove the lid, turn up the heat and boil until the liquid is reduced,
forming a glaze on the garlic. Stir often to coat each clove well. The
garlic can be served hot or at room temperature. If you are not using
the garlic right away, store it in a jar in the refrigerator.
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