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Glazes For Barbecued Beef

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***honey-and-spice glaze***
2 lemons; medium-size
1/2 cup honey
2 tablespoons mixed pickling spice; crushed
2 teaspoons salt
***apple-mustard glaze***
1 package apple jelly; (11oz)
1/3 cup white wine; dry
3 tablespoons green onions; minced
3 tablespoons mustard; prepared
1 1/2 teaspoons salt
3/4 teaspoon curry powder
1/2 teaspoon pepper; cracked
***apricot glaze***
1 can apricot halves; drained(17oz)
2 tablespoons sugar
2 tablespoons salad oil
2 tablespoons white vinegar
1 teaspoon salt
1/4 teaspoon cloves; ground

*** HONEY-AND-SPICE GLAZE *** 1. Remove peel from 2 lemons; trim off as much white membrane as possible. Cut peel lengthwise into thin strips. From lemon, squeeze 3 tablespoon juice. 2. In 1-quart saucepan over medium heat, cook lemon peel and juice, honey, mixed pickling spice, and salt about 5 minutes. *** APPLE-MUSTARD GLAZE *** In 1-quart saucepan over medium heat, cook jelly, wine, green onions, mustard, salt, curry powder, and pepper 5 minutes to melt jelly and blend flavors. *** APRICOT GLAZE *** In blender at medium speed or in food processor with knife blade attached, blend apricot halves, sugar, oil, vinegar, salt, and cloves until smooth. Pour into small bowl. Posted to the BBQ Mailing List by "wight" on Mar 8, 1999. - - - - - - - - - - - - - - - - - -

Yield: 10 servings

Preparation Time: 0:00


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