This recipe is dear to my palate, as it came from my grandfather. Every Friday we would wait patiently as my father brought sugar cane from the plantation, squeezing them to create this marinade. It is blended with luscious brown sugar, sweet spices and fresh herbs indigenous to the Caribbean. Use it as a glaze or as a dressing for seafood, meats and kebobs. Serve with Nirmala's Kitchen Rice & Beans.