Ingredients
From Lynne's Guide to Marinades. © 2006 by Lynne Rossetto Kasper. All Rights Reserved.
For one to two pounds pork (especially ribs), full-flavored seafood, chicken wings, beef, soy foods, roasting carrots, and glazing sweet potatoes
1/2 cup apricot jam
1/3 cup cider vinegar, or to taste
1/4 cup spicy, dark brown mustard
1 teaspoon Asian fish sauce
4 large cloves garlic, minced
1/2 teaspoon Tabasco sauce, or to taste
1. Blend ingredients and either use as a marinade, or brush onto foods shortly before cooking is completed. Because of the sugar, if foods are exposed to high heat too long, they will burn.
Variations: Orange marmalade gives good bite, or for a gentler effect, substitute fresh fruit for jam and use half the garlic.
For Asian-style glaze, play sweet against heat and salt by eliminating the mustard, adding a little Thai fish sauce and Asian chile-garlic paste.
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