Today I want to talk about another option you have when you're making glazes. It's the plain juice vs. juice concentrate option.
You can make fabulous glazes with regular old fruit juice or with concentrated fruit juice - like the frozen stuff.
Which means, you can use it straight out of the frozen juice can. I don't think it gets much easier than that. In fact, the hardest part of the whole process is opening those frozen juice cans in the first place.
I just don't think you should have to use pliers to get to your juice, is all I'm saying.
When you use concentrate, the flavor is much more intense. That's a good thing. This recipe has plenty of sugar and herbs to compensate for the extra kapow of concentrated orange flavor.
A note about the garlic and basil. They're really really good in jam this way. In fact, you can add a bit of ginger, too for a totally knock your socks off glaze for chicken.
For more terrific recipes like this one, check out my book - A Simple Jar of Jam. Follow the links in the sidebar for a preview and to purchase the ebook from our Etsy shop.
Orange Garlic Basil Glaze
www.rurification.com
- 2 cups orange juice or orange juice concentrate
- 2 Tablespoons Ball Low Sugar pectin [optional – use if you want jam instead of a syrupy glaze]
- 4 cloves garlic sliced in half long ways
- 1 cup basil leaves or sprigs.
- 1 inch ginger root, sliced [optional]
- 3 cups sugar
