• 1 almost-empty jar of marmalade (about 2 tablespoons)
  • 2 tablespoons Tamari
  • 1 small clove garlic, finely chopped or grated
  • 1 inch fresh ginger, grated


Serves: 2 servings


Combine all the ingredients in the marmalade jar and shake until completely incorporated.

Pour over any skillet-cooked meat right before its done and continue to cook until the glaze is cooked and warmed through.