Recipes: A Duo of Grilling Glazes

After making the Blackberry BBQ Sauce recipe, I thought, “Hmm…what other sorts of flavors would work?” I humbly submit Mustard-Apricot-Rosemary Glaze and Spiced Cherry Glaze for your approval.

They couldn’t be simpler. Mix an unsweetened fruit preserve with some herbs or spices, baste, and grill. You can whip these up while the grill’s preheating. I’ve used them on pork so far, but they seem like they’d work as equally well on chicken or lamb. Beef? Ehh…probably not so much, though if you try it, lemme know how it turns out.

Whatever you glaze with these, be sure to baste often with the remaining sauce while it grills to get full flavor.

Mustard-Apricot-Rosemary Glaze

1/2 cup apricot preserves, unsweetened (like Bionaturae brand)

1/2 cup mustard, Dijon or coarse-grained

2 Tbsp. rosemary, chopped fine

1 garlic clove, minced fine

1 tsp. salt

Spiced Cherry Glaze

1 cup cherry preserves, unsweetened (like Bionaturae brand)

2 tsp. allspice powder

2 tsp. cinnamon

1 tsp. salt

Instructions for either glaze: Mix all ingredients together thoroughly. Coat meat and grill, basting occasionally while meat cooks.

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3 Responses to “Recipes: A Duo of Grilling Glazes”

  1. Great work. I do have a few of my own staple marinades and rubs I use all the time. I really like the fruit idea though. Try my favorite, chipotle peppers in adobo sauce, lime, cilantro, garlic, oil, blended well. I haven’t tired of it in years. Thanks again.

Trackbacks/Pingbacks

  1. Recipes: A Duo of Grilling Glazes | Paleo Digest - 09/07/2011

    […] on the web!Recipes: A Duo of Grilling Glazes The Paleo Periodical / Posted on: September 07, 2011The Paleo Periodical – After making the Blackberry BBQ Sauce recipe, I thought, “Hmm…what other sorts […]

  2. Fresh Links for September 8, 2011 — Delishix - 09/08/2011

    […] Recipes: A Duo of Grilling Glazes […]

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