Red Currant, Orange and Rosemary Glaze |
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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This is a simple butter glaze that I use on a variety of meats. Originally, I came up with this to use on a rack of lamb, but since then, I have used it on many chicken and pork dishes. It is quick to make and full of flavor. It creates a sweet golden glaze. Ingredients:
3/4 cup red currant jelly |
1 cup orange juice |
3 tablespoons butter |
2 sprigs fresh rosemary |
Directions:
1. Sauce - In a small pot, add the orange juice, butter, and rosemary and bring to a boil. Reduce the heat and simmer until reduced by approximately half, this should take about 5 minutes. Remove the rosemary sprigs. Add the jelly and whisk well to combine. Continue to simmer another couple of minutes just to heat through.
2. Just brush or baste on your meats or chicken as it bakes or grills. I often just season my meats or poultry with salt and pepper and then baste often. I treat the glaze very much like a BBQ sauce.
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