This recipe is part of the recipe for Glazed Chicken & Vegetable Skewers
Makes about 1/3 cup glaze
|1/4||cup apricot or peach preserves|
|2||tablespoons spicy brown mustard*|
|2||cloves garlic, minced|
*Dijon mustard can be substituted. Add 1/4 teaspoon hot pepper sauce to glaze.
- Combine all ingredients; mix well. Store tightly covered in refrigerator up to 2 weeks. Brush on chicken, pork or shrimp before grilling or broiling. (Marinade may be easily doubled for two uses.)
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