Glazes for barbecued beef

10 servings

Ingredients

QuantityIngredient
2Lemons; medium-size
½cupHoney
2tablespoonsMixed pickling spice; crushed
2teaspoonsSalt
1packApple jelly; (11oz)
cupWhite wine; dry
3tablespoonsGreen onions; minced
3tablespoonsMustard; prepared
teaspoonSalt
¾teaspoonCurry powder
½teaspoonPepper; cracked
1canApricot halves; drained(17oz)
2tablespoonsSugar
2tablespoonsSalad oil
2tablespoonsWhite vinegar
1teaspoonSalt
¼teaspoonCloves; ground

Directions

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.