CAPRA’S APRICOT GLAZE (Serves 2)

Ingredients

1 – 18 ounce jar Apricot jam
3 tablespoons salted butter
3 tablespoons dry white wine
2 large garlic cloves, minced
2 tablespoons white wine vinegar
2 teaspoons hot Chinese mustard, powdered mixed with cold water

Mince the garlic. Place the 2 teaspoons of hot powdered Chinese mustard in a small bowl and add enough cold water to make a paste.

Melt the butter in a skillet over medium heat and add the Apricot jam before it is completely melted. Add the white wine and white wine vinegar. Stir over medium heat until the preserves start to bubble. Add the garlic and mustard. Stir until thoroughly blended. Simmer for about 5 minutes, stirring every now and then.

Let stand until cool. Store in a plastic container.

Helpful Hints

I use powdered Chinese mustard because it adds a little spice and an interesting flavor. You can find it in the Oriental food section in your supermarket.

When you are ready to use this glaze, spoon out as much as you need into a small bowl. Allow it to sit outside the refrigerator to soften, or microwave for 20 seconds.

This glaze is great on barbecued chicken, fish and pork. I also use it to glaze Cornish game hens and whole chicken when I bake them in the oven.

When you use a glaze on the barbecue make sure the meat, poultry or fish is almost cooked through, then brush the glaze on one side and turn the BBQ off. Close the BBQ and allow the meat to stand for about 2 minutes. Turn the meat and glaze the other side.