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Apricot Double-Mustard Glaze


`Fruity and mustardy, this glaze is particularly good on chicken or turkey, as well as being highly complementary to pork and shellfish grills. Peach preserves or orange marmalade can replace the apricot jam with equally tasty results.'

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1 cup apricot jam

1/4 cup Dijon mustard

1/4 cup grainy mustard

1 tablespoon, packed, light-brown sugar

1 tablespoon fresh lemon juice

1 tablespoon soy sauce

1/2 teaspoon freshly ground black pepper

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In a small saucepan over low heat, combine jam, mustards, sugar, lemon juice, soy sauce, pepper. Heat, stirring often, until smooth. Transfer to a storage container, cool to room temperature; use immediately. (Brush on glaze during final minute of cooking.) Can be refrigerated `indefinitely.' Makes about 1-1/2 cups.