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Spices/Sauces/Rubs | |
| 1 cup orange marmalade 1/2 cup chopped white onion 1/4 cup brown sugar, light or dark 1 tablespoon ketchup 1 tablespoon Worcestershire sauce 2 jalapeños, one seeded, both finely chopped 1 clove garlic, grated on a rasp Zest of 1 orange (if using fresh orange juice) Kosher salt and freshly ground coarse black pepper 1 cup orange juice (preferably fresh) | |
| Add the marmalade, onions, brown sugar, ketchup, Worcestershire sauce, jalapeños, garlic, orange zest, a pinch of salt and plenty of coarse ground black pepper to a medium pot on medium-high. Bring to a simmer and cook until slightly reduced and thickened. Remove from the heat and divide as follows: for the basting liquid, pour 1/4th of the sauce into a medium bowl and whisk in the orange juice. Pour the remaining sauce into a medium bowl to use as the glazing liquid. | |
Unrated | |
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