Orange rosemary glaze

Yield: 1 Servings

Measure Ingredient
½ cup White vinegar
¼ cup Sugar
1 cup Fresh orange juice
1 tablespoon Fresh lime juice
2 teaspoons Fresh rosemary, chopped
\N \N Salt and pepper to taste

In small, heavy saucepan combine vinegar and sugar. Boil, stirring occasionally, to dissolve the sugar. Reduce heat to medium and boil without stirring for 5 minutes. Add orange juice and boil 20-25 minutes, or until syrup is thick enough to coat the back of a wooden spoon. Remove from heat and stir in lime juice, rosemary, salt and pepper.

This recipe was originally to go on grilled pork tenderloin medallions.

I've used it on ham, chicken, and pork. For a large spiral cut ham I doubled the recipe-which of course extends the time necessary to reduce the stuff.

Posted to FOODWINE Digest 02 Jan 97 From: "Chris M." <chrism@...> Date: Fri, 3 Jan 1997 07:56:41 -0700

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