If you like things fruity, but not too sweet, Chef Chris Manning has a glaze you might want to try.
This week, he shows us a maple apricot blaze that's quick and easy to make.
Maple Apricot Glaze
- 1 cup real maple syrup - 1/2 cup apricot preserves - 1 teaspoon Dijon mustard - 1 teaspoon prepared horseradish - 1 teaspoon Worcestershire sauce - 1 teaspoon Tabasco Sweet & Spicy Sauce (or Red Hot Sweet Chili Sauce) - Juice of half an orange - Salt and pepper to taste
Bring all ingredients to a boil in a small saucepan. Stir and reduce heat. Simmer for 3 to 5 minutes and turn off heat.
Allow to cool and use as glaze for chicken, pork or ham.
Pair with Brianna wine from Coyote Moon Vineyards.