Shagbark Apricot Habanero Glaze

1. 1

   In a non stick skillet over medium heat, melt the butter.

2. 2

   Add chopped Habanero, and salt, and soften the pepper for about 5 minutes. Reduce heat a bit, to medium-low.

3. 3

   Add the syrup, apricot preserves, and raisins.

4. 4

   Cut up any large pieces of apricots in the pan, it should be fairly smooth.

5. 5

   Allow the glaze to simmer for about 15 minutes, stirring often,or until thickened and darkened a bit, and the raisins are softened.

6. 6

   Do not let it boil.

7. 7

   Water can be added a bit at a time to keep the glaze from scorching.

8. 8

   Just before removing it from the heat add the vinegar.

9. 9

   Remove from the stove top and add the orange zest.

10. 10

    Allow to cool slightly, then rub on your favorite grilled meats.

11. 11

    Tastes good with a bit of fresh mint on top too.

* Per serving · 4 servings · Values may vary.

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