Apricot Rum Glaze

Name: Apricot Rum Glaze
Ingredients: 6 ounces, fluid Apricot Nectar; 2 ounces, fluid Dark Rum; 1/4 teaspoons Caraway Seed; 3/4 teaspoons Marjoram Leaves, Dried; 1/4 teaspoons Allspice; 1/4 teaspoons Lavender Buds; 1/4 cups Brown Sugar; 1 teaspoon Lemon Juice

8 ingredients

5 steps

Ingredients

6 ounces, fluid Apricot Nectar
2 ounces, fluid Dark Rum
1/4 teaspoons Caraway Seed
3/4 teaspoons Marjoram Leaves, Dried
1/4 teaspoons Allspice
1/4 teaspoons Lavender Buds
1/4 cups Brown Sugar
1 teaspoon Lemon Juice

Directions

1

In a small saucepan, stir together the apricot nectar, rum, caraway seeds, marjoram, allspice, and lavender. Bring to a slow simmer and cook for about 10 minutes, or until the alcohol cooks off. Strain through cheesecloth to remove all spices, so you have just the liquid. I recommend straining directly into a new, clean saucepan.
2

Return to heat, and stir in the brown sugar and lemon juice. Again bring it to just a slow simmer and cook until it thickens to your desired consistency. I do this for about 10 minutes.
3

I like this brushed on fish, shrimp, chicken and pork, brushing frequently while on the grill. It's great on bacon-wrapped shrimp on the grill. It makes plenty of glaze for meat for two to four people, depending on what you are cooking.
4

If you want to keep some for dipping, be sure to reserve that portion in a container separate from the one you will be glazing with.
5

I have never doubled the recipe, but I believe it would work just fine.