| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Bbq-list, Beef, Glazes | 10 | Servings | |
INGREDIENTS
| 2 | Lemons, medium-size | |
| 1/2 | c | Honey |
| 2 | T | Mixed pickling spice |
| crushed | ||
| 2 | t | Salt |
| 1 | Apple jelly, 11oz | |
| 1/3 | c | White wine, dry |
| 3 | T | Green onions, minced |
| 3 | T | Mustard, prepared |
| 1 1/2 | t | Salt |
| 3/4 | t | Curry powder |
| 1/2 | t | Pepper, cracked |
| 1 | Apricot halves | |
| drained17oz | ||
| 2 | T | Sugar |
| 2 | T | Salad oil |
| 2 | T | White vinegar |
| 1 | t | Salt |
| 1/4 | t | Cloves, ground |
INSTRUCTIONS
** HONEY-AND-SPICE GLAZE *** 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. 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@odc.net> on Mar 8, 1999, converted by MM_Buster v2.0l.
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