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.
Before you go...
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food connects us all. We rely on your generous support. For as little as $5 a month, you can have a lasting impact on The Splendid Table. And, when you donate, you’ll join a community of like-minded individuals who love good food, good conversation, and kitchen companionship. Show your love for The Splendid Table with a gift today.
Thank you for your support.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.
