Sometimes simple is better. This glaze is great for either pork or chicken, and it makes in a snap!
Apricot Curry Glaze Recipe
- 6 tbsp apricot preserves
- ¾ cup of any good chardonnay (I used Gallo Twin valley Sonoma/Napa)
- 1 thin lemon slice
- The juice of ½ lemon
- ¼ tsp curry powder
- ¼ tsp sugar (though I suppose a good squeeze of honey would work as well.)
- Add all ingredients to small saucepan over medium low heat, stir to combine. Simmer, stirring frequently until reduced by half and glaze is thick and bubbly. Discard lemon slice before using.