Prep 1 min
Cook 2 mins
The third of three glazes from the Montreal Gazette. Goes well with beef, chicken, pork or fish (I keep kosher, so I wouldn't put any of these glazes on pork, but everyone else is free to do so). It would be nice if people would review these glazes and let me know which glaze works best with what meat. The combinations appear endless, so some people should find the making of these recipes interesting and fun!
- 3 tablespoons honey
- 1 tablespoon lemon juice, fresh
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cumin
- Stir all ingredients together, until combined. Cook uncovered over medium heat for two minutes.
So easy and delicious. Followed the recipe to a "T" - had a lovely "flower" taste for some reason. Added to moroccan seasoned pork to jazz it up.