Orange Citrus Glaze for Pork, Chicken and Seafood. Great recipe for Orange Citrus Glaze for Pork, Chicken and Seafood. This is a fresh tasting glaze that goes with all seafood, pork and chicken. Add it at the end of grilling or roasting for a delicious glaze.
The Orange Ginger Glaze for this recipe acts as both a marinade and a glaze. Have no fears though, bringing the marinade to a boil kills any germs from the salmon. Also, the addition of cornstarch adds in the silky smooth thickness. You can cook Orange Citrus Glaze for Pork, Chicken and Seafood using 7 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Orange Citrus Glaze for Pork, Chicken and Seafood
- Prepare 1 cup of Fresh orange juice.
- Prepare 1/2 cup of Fresh lemon juice.
- It’s 1 tbsp of light brown sugar, packed.
- It’s 1/2 cup of Heinz 57 sauce,which is a steak sauce, A picture of ot is below..
- It’s 1/2 tsp of black pepper.
- You need 1 tsp of hot sauce, such as Franks brand.
- Prepare 1 tbsp of butter.
Here are a few things to keep in mind when making the glaze. Add it at the end of grilling or roasting for a delicious glaze. Use it also for dipping. yumalicious. Ham Steaks With Honey Glaze Sauce.
Orange Citrus Glaze for Pork, Chicken and Seafood instructions
- In a medium saucepan, combine all ingredients except butter, bring to a simmer and reduce by 1/2, about 10 minutes..
- Whisk in butter until smooth and remove from heat..
- This very versatile glaze can be used at the end of grilling chicken, shrimp, scallps, fish, and any cut of pork. Roasted meats and fish can also be brushed with it during the last few minutes of cooking for a delicious burst of flavor. Use extra sauce for dippimg!.
- Store in refrigerator, covered. Bring to room temperature before using. It stays fresh about a week kept refrigerated. It can also be frozen..
Combine the honey, lemon juice, orange juice, soy sauce and pepper; pour over pork. Remove pork chops to a serving plate; keep warm. Whisk cold butter into cooking juices until melted. In a small saucepan over medium-high heat on the stove, combine the orange juice, lime juice, lemon juice, and honey and bring to a boil. Stir in the butter, the orange zest, lime zest, and ground coriander.