Rosemary, Garlic and Chilli Glaze

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This glaze is something I like to drizzle over roast or grilled meats. It may seem odd to add something sweet to cooked meats, but chutneys work well with meat and you may find this another good accompaniment. It goes particularly well with richer or fattier meats such as pork, lamb, venison or chicken.


  • 150 g (5 oz) caster sugar
  • 3 tablespoons water
  • 3 tablespoons rosemary leaves, roughly chopped
  • 8 cloves garlic, peeled and finely sliced
  • 1 small red chilli, finely sliced (remove seeds for a milder version)
  • 80 ml (2 ½ fl oz) balsamic vinegar
  • 3 tablespoons water
  • ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper


Place sugar and water in a small saucepan and bring to the boil, stirring until dissolved. Once it comes to the boil, don’t stir. When it becomes a caramel colour (about 7 minutes), add rosemary, garlic and chilli and gently stir. The caramel will burn if you’re not careful. After 10 seconds, add vinegar, water and seasonings and simmer for a further 2 minutes.