Basically, they're jam or jelly that you put on meat during cooking. Meat and jam, can you get any more awesome than that?
Plus, PLUS, glazes are a multitasking food - you can put glazes on fruit, too, for tarts and stuff. I love tarts and stuff.
SO, you have lots of options. I love options.
And speaking of options, you have even more options when you make your own glazes.
Options like: Do I want thick glaze like jam, or thin glaze like syrup?
And: Do I want to use plain old juice or juice concentrate?
I know. The possibility are endless. I love endless possibilities.
But what I like the very best about glazes are the awesome combinations of fruit and savory herbs.
Here's a thin glaze that you can make with plain old juice and easy to find herbs. Over the next couple of days, we'll talk about the other options and I'll give you some more fabulous recipes.
Apple Sage Thyme Glaze
- 1 1/2 cups apple juice, apple cider or apple juice concentrate
- 2 sprigs sage [3 inches each]
- 3 sprigs thyme [4 inches each]
- 2 cups sugar
Note: This glaze is a syrup that easily pours over your meat. You can use this technique instead of using pectin to make jam with any of the juice/herb combinations that I'll show you later, too.
This is a great glaze for pork and chicken.
