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Playing Sunny Anderson's "1-2-3" Pork and Poultry Glaze
Ingredients
  • 1 cup any flavor jam, jelly or preserves
  • 2 cups stock (chicken, beef, vegetable) or beer!
  • 3 teaspoons apple cider vinegar
Yield
Serves: about 2 1/2 cups
Preparation

Add all ingredients to a pot and steep over medium heat for about 10 minutes. Use glaze on poultry or pork in the last few minutes of grilling or sautéing or use to toss with rotisserie chicken.
 
Go Asian… Use blackberry preserves and sauté with chicken tenders or pork chunks browned with oil. Serve with rice topped with scallions, cashews or peanuts, cilantro, a squeeze of lime and sriracha alongside.



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