1/2 cup maple syrup
1/2 cup bourbon or sour mash whiskey
1/2 cup cider vinegar
grated zest and juice of 2 juice oranges (about 1/2 cup)
1 tablespoon dark brown sugar
1/4 cup brown or full-flavored yellow mustard
1/4 teaspoon cayenne (I like to double this for my tastes)
1/4 cup soy or tamari sauce
In a heavy nonreactive saucepan, add the maple syrup, bourbon, vinegar, orange zest and juice, brown sugar, mustard, cayenne and soy sauce. Bring to a simmer and simmer for about 30 minutes, until reduced to 1 cup. Cool the glaze, store in a clean, airtight container, and refrigerate until ready to use. The glaze can be made ahead and will keep in the refrigerator for 3 weeks. To use the glaze after refrigerating, warm it over medium heat, stirring occasionally.
I like to also add a thickening agent to this (but just a little) to give the glaze more of a sticking quality.
The next glaze that I've been using is a honey-ginger glaze that works well with chicken (or any poultry for that matter) and pork.
grated zest and juice of 2 lemons (about 1/3 cup)
1/3 cup honey
2 tablespoons chopped fresh mint
3 tablespoons freshly grated ginger
2 cloves garlic, chopped
Combine the lemon zest and juice, honey, mint, ginger and garlic in a blender or food processor and process until all the ingredients are blended. Store in a clean, airtight container and refrigerate until ready to use. The glaze can be made ahead and will keep in the refrigerator for 1 week. To use the glaze after refrigerating, warm it over medium heat, stirring occasionally.
The recipe calls for basting during the last 5 minutes of cooking, however, I like it to be on a little longer when I'm doing my cooking. These are simple, easy to make glazes that will pack a punch of flavor to any meal. Give them a try when you just can't figure what else you might want to do with that meat.