Apricot Rum Glaze

1. 1

   In a small saucepan, stir together the apricot nectar, rum, caraway seeds, marjoram, allspice, and lavender. Bring to a slow simmer and cook for about 10 minutes, or until the alcohol cooks off. Strain through cheesecloth to remove all spices, so you have just the liquid. I recommend straining directly into a new, clean saucepan.

2. 2

   Return to heat, and stir in the brown sugar and lemon juice. Again bring it to just a slow simmer and cook until it thickens to your desired consistency. I do this for about 10 minutes.

3. 3

   I like this brushed on fish, shrimp, chicken and pork, brushing frequently while on the grill. It's great on bacon-wrapped shrimp on the grill. It makes plenty of glaze for meat for two to four people, depending on what you are cooking.

4. 4

   If you want to keep some for dipping, be sure to reserve that portion in a container separate from the one you will be glazing with.

5. 5

   I have never doubled the recipe, but I believe it would work just fine.

* Per serving · 4 servings · Values may vary.

No additional tips available.