Glazes for barbecued beef

10 servings

Ingredients

Quantity Ingredient
2 Lemons; medium-size
½ cup Honey
2 tablespoons Mixed pickling spice; crushed
2 teaspoons Salt
1 pack Apple jelly; (11oz)
⅓ cup White wine; dry
3 tablespoons Green onions; minced
3 tablespoons Mustard; prepared
1½ teaspoon Salt
¾ teaspoon Curry powder
½ teaspoon Pepper; cracked
1 can Apricot halves; drained(17oz)
2 tablespoons Sugar
2 tablespoons Salad oil
2 tablespoons White vinegar
1 teaspoon Salt
¼ teaspoon Cloves; ground

Directions

HONEY-AND-SPICE GLAZE

APPLE-MUSTARD GLAZE

APRICOT GLAZE

*** HONEY-AND-SPICE GLAZE ***

1. Remove peel from 2 lemons; trim off as much white membrane as possible.

Cut peel lengthwise into thin strips. From lemon, squeeze 3 tablespoon juice.

2. In 1-quart saucepan over medium heat, cook lemon peel and juice, honey, mixed pickling spice, and salt about 5 minutes.

*** APPLE-MUSTARD GLAZE ***

In 1-quart saucepan over medium heat, cook jelly, wine, green onions, mustard, salt, curry powder, and pepper 5 minutes to melt jelly and blend flavors.

*** APRICOT GLAZE ***

In blender at medium speed or in food processor with knife blade attached, blend apricot halves, sugar, oil, vinegar, salt, and cloves until smooth.

Pour into small bowl.

Posted to bbq-digest by "wight" <wight@...> on Mar 8, 1999, converted by MM_Buster v2.0l.

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