An easy way to add more flavor to roasted meat is with a simple glaze. This recipe adds a sweet and spicy touch to chicken, duck, ham, pork loin or turkey.
If you don’t like heat, cut back on the chili flakes.
Use any extra glaze as a sauce (dilute it with chicken stock if desired), and the extra sprigs of thyme as a plate garnish. You can also freeze the thyme sprigs as an ingredient or garnish for another day.
RECIPE: EASY APRICOT GLAZE
Use extra glaze as a sauce. Photo courtesy National Pork Board.
1. ADD all ingredients to a sauce pan. Bring to boil over high heat then maintain simmer over lower flame. Stir with a wooden spoon to loosen the apricot preserves.
2. REDUCE until syrupy for about 5-8 minutes.
3. BASTE meat with mixture roughly every 3-4 minutes during the last 15 minutes of cooking. You can also add a few tablespoons of this mixture to a gravy or other sauce for greater depth of flavor.
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