Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Apricot preserves |
| 2 tablespoons | Dijon-style mustard |
| 1 tablespoon | Lemon juice |
| ½ teaspoon | Spice Islands Curry Powder |
| ½ teaspoon | Salt; (1/2 to 3/4) |
In small saucepan, combine all ingredients; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 5 minutes, stirring frequently. Use to brush onto broiled or grilled meats during last few minutes of cooking. Makes enough glaze fo r approximately 1½ pounds of meat.
Makes ⅔ cup
Recipe By : Ketchum Kitchen Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST) From: Greg Leonhardt <gregl@...> NOTES : A tangy addition to chicken or other meats