Tangy Apricot Glaze
Photo: Marcus Nilsson; Styling: Deborah Williams
- 1/2 cup apricot jam
- 2 tablespoons white wine vinegar
- 1/4 teaspoon kosher salt
- Combine the ingredients in a small bowl.
Cook 2 pounds of poultry, meat, seafood, or vegetables on a lightly oiled grill.
When the food has 5 to 10 minutes left to cook, baste it with the glaze and turn it frequently to create a glossy crust.
Tips: Glazes make great dipping sauces to serve at the table along with your food. Simply make a little extra and set aside before grilling.
Resist the urge to apply a glaze early in the cooking process: The sugars in the sauce will burn before the food cooks through.
Best With: Chicken wings, pork tenderloin, and lamb chops.
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