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.