Paddington Bear's Favorite

 

I was intrigued when I saw these three glazes using the base of marmalade. I love marmalade...and I think it is really a great thing to have on hand for cooking purposes.

I loved all of these flavor combinations. I am going to type these recipes as originally written...but I will also tell you that I totally changed the proportions of all of these glazes. I doubled them all, and I increased the flavor enhancers because the marmalade should be like a canvas--a backdrop--to enhance, showcase, and complement the other flavors...rather than to be the overpowering flavor. As written, I felt that the flavor enhancers were just too subtle, and in some cases, they were completely overpowered by the marmalade. However, when the other ingredients were increased, the flavors were just so good.

So, I doubled the marmalade because I would rather have too much glaze than not enough (and I like a lot of glaze), and I increased the other ingredients in addition to doubling them. My advice would be to taste the glaze and adjust the ingredients to your own personal taste. The flavor combinations are so awesome though. A great, easy idea for dinner.

Soy-Ginger Glaze

Ingredients:

1/4 cup orange marmalade
1 1/2 teaspoons soy sauce
1 teaspoon grated peeled fresh ginger

Directions:

In a small bowl, stir together marmalade, soy sauce, and ginger.

Recipe Note: This sweet-sour glaze is great on grilled shrimp, turkey, beef, chicken, and pork, as well as salmon. When grilling, brush glaze on all sides 2 minutes before meat or seafood finishes cooking, then brush on again right after removing from the grill. For roasted salmon, brush fish with glaze before baking.

Source: Everyday Food, June 2010. You can find it here.

Notes: As mentioned above, I doubled the marmalade (1/2 cup) and added the soy sauce and ginger to my taste...more than what is called for in the recipe.

Orange-Mustard Glaze

Ingredients:

1/4 cup orange marmalade
1 1/2 teaspoons grainy mustard

Directions:

In a small bowl, stir together marmalade and mustard.

Recipe Note: This sweet-sour glaze is great on grilled shrimp, turkey, beef, chicken, and pork, as well as salmon. When grilling, brush glaze on all sides 2 minutes before meat or seafood finishes cooking, then brush on again right after removing from the grill. For roasted salmon, brush fish with glaze before baking.

Source: Everyday Food, June 2010. You can find it here.

Chipotle-Lime Glaze

Ingredients:

1/4 cup orange marmalade
1 1/2 teaspoons liquid from chipotle chiles in adobo
1 teaspoon fresh lime juice

Directions:

In a small bowl, stir together marmalade, chipotle liquid, and lime juice.

Recipe Note: This sweet-sour glaze is great on grilled shrimp, turkey, beef, chicken, and pork, as well as salmon. When grilling, brush glaze on all sides 2 minutes before meat or seafood finishes cooking, then brush on again right after removing from the grill. For roasted salmon, brush fish with glaze before baking.

Source: Everyday Food, June 2010. You can find it here.

Notes: I doubled the marmalade. I also added a little minced chipotle chile in addition to the liquid. Finally, 1 teaspoon of lime juice is nowhere near enough. I would say more like a tablespoon or more. Again, add the chipotle and lime according to your personal taste.