Mustard Glaze

Name: Mustard Glaze
Yield: Makes 1½ cups
Ingredients: 3 tablespoons fresh orange juice; 2 tablespoons cider vinegar; 1 teaspoon ground ginger; ½ teaspoon grated nutmeg; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; ½ cup Dijon mustard; ⅓ cup honey; ½ cup orange marmalade

Preparation info

Makes
1½
cups

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

½ cup Dijon mustard
½ cup orange marmalade
⅓ cup <

Main course

Method

Combine all of the ingredients in a small, nonreactive heavy saucepan. Cook over low heat to melt the marmalade.
Raise the heat to medium and simmer, whisking occasionally, until the sauce thickens slightly, 5 minutes.
Cool, cover, and refrigerate until ready to use. Refrigerated, the glaze keeps for up to 3 weeks.