Instead of buying barbecue sauce, let a homemade glaze add sweet yet tangy flavour to meals. Brush it on in the last few minutes of grilling so it doesn't burn. Refrigerate unused glaze in airtight container for up to 1 month.
- Portion size 175 servings
- Credits : Canadian Living Magazine: June 2006
Ingredients
Method
In saucepan, bring orange juice, apricot jam; and dash hot pepper sauce to boil over medium-high heat. Boil until reduced to 2/3 cup (150 mL), about 5 minutes. In small bowl, stir together bourbon, mustard, water, and cornstarch. Stir into glaze and boil until thickened, about 2 minutes. Let cool.For 4 to 6 servings, sprinkle 1-1/2 lb (750 g) boneless skinless chicken breasts, pork tenderloins or salmon fillets with pinch each salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until chicken is no longer pink inside or salmon flakes easily when tested, about 10 minutes, or juices run clear when pork is pierced and just a hint of pink remains inside, about 20 minutes. Brush with 2 tbsp (25 mL) desired glaze; grill, covered, just until caramelized, about 2 minutes. Turn and brush with 2 tbsp (25 mL) more glaze; grill for 1 minute.
