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Food & Entertaining

Orange-Dijon Glaze

Author: M. Allan Schanbacher
Issue: April, 2009
Makes 2½ cups


1 cup orange marmalade
½ cup Dijon mustard
½ cup brown sugar
¼ cup apple cider vinegar
½ teaspoon ground allspice
2 teaspoons chopped fresh thyme leaves
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt

Food Styling by Executive Chef M. Allan Schanbacher
1. Place all ingredients into a small pot and mix well.

2. Bring to a simmer over medium heat and cook for 1 minute, stirring a couple of times.

3. Pour into a glass container and cool.

4. Brush on chicken or pork as a glaze or spread over a ham.

If refrigerated, it will keep for 3 to 4 weeks in a sealed container.

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