Yield: 10 servings
Measure | Ingredient |
---|---|
2 \N | Lemons; medium-size |
½ cup | Honey |
2 tablespoons | Mixed pickling spice; crushed |
2 teaspoons | Salt |
1 pack | Apple jelly; (11oz) |
⅓ cup | White wine; dry |
3 tablespoons | Green onions; minced |
3 tablespoons | Mustard; prepared |
1½ teaspoon | Salt |
¾ teaspoon | Curry powder |
½ teaspoon | Pepper; cracked |
1 can | Apricot halves; drained(17oz) |
2 tablespoons | Sugar |
2 tablespoons | Salad oil |
2 tablespoons | White vinegar |
1 teaspoon | Salt |
¼ teaspoon | Cloves; ground |
HONEY-AND-SPICE GLAZE
APPLE-MUSTARD GLAZE
APRICOT GLAZE
*** HONEY-AND-SPICE GLAZE ***
1. Remove peel from 2 lemons; trim off as much white membrane as possible.
Cut peel lengthwise into thin strips. From lemon, squeeze 3 tablespoon juice.
2. In 1-quart saucepan over medium heat, cook lemon peel and juice, honey, mixed pickling spice, and salt about 5 minutes.
*** APPLE-MUSTARD GLAZE ***
In 1-quart saucepan over medium heat, cook jelly, wine, green onions, mustard, salt, curry powder, and pepper 5 minutes to melt jelly and blend flavors.
*** APRICOT GLAZE ***
In blender at medium speed or in food processor with knife blade attached, blend apricot halves, sugar, oil, vinegar, salt, and cloves until smooth.
Pour into small bowl.
Posted to bbq-digest by "wight" <wight@...> on Mar 8, 1999, converted by MM_Buster v2.0l.