Ingredients:

• 6 large heads of garlic, unpeeled
• 3/4 cup extra-virgin olive oil
• 1 tablespoon white sugar
• 2 tablespoons water
• 1/4 sage, fine chopped
• 1 teaspoon kosher salt

Begin by heating a medium sauté pan over low-medium heat.

Peel the garlic from their skins and cut off the stems. Add the garlic and oil to the pan and toss to coat the garlic. Let the garlic slowly sauté for five minutes, then toss again. Repeat this process several times until the garlic is golden brown and soft. If there is oil left over, pour into a safe container and save, this makes an amazing salad dressing base.

Now add the water and sugar to the garlic and raise the temperature to medium-high. You want to cook the mixture down to make a syrup. When the water has evaporated the garlic should covered in a glossy sugar syrup, pull the pan off the heat and let cool.

Transfer garlic/syrup mixture to a food processor and blend with the sage and salt. Only blend for a few seconds, you want there to be some texture. Enjoy!

TIP: Spread on toast, or serve with herb roasted chicken.

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We consider this recipe to be IC friendly based on this list of problem foods put out by the Interstitial Cystitis Association and IC Network.

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