Prep 10 mins
Cook 20 mins
Shagbark Syrup is a special syrup that is quite expensive, but is the preferred syrup for many a great chef. If you can't find it, or afford it, use maple instead. But the flavor of the Shagbark makes this truly special. This glaze is great on grilled meats, it is a staple on my table in the summer when I harvest fresh Habaneros from the garden. HOT, SWEET, and SMOKY. What more could you ask for?
- 1⁄8 teaspoon salt (to taste)
- 1 habanero, seeded and finely chopped
- 2 tablespoons butter
- 2 tablespoons shagbark hickory syrup (or Maple Syrup)
- 24 golden raisins, finely chopped
- 6 tablespoons good apricot preserves
- 1⁄2 teaspoon white wine vinegar
- 2 teaspoons orange zest
- In a non stick skillet over medium heat, melt the butter.
- Add chopped Habanero, and salt, and soften the pepper for about 5 minutes. Reduce heat a bit, to medium-low.
- Add the syrup, apricot preserves, and raisins.
- Cut up any large pieces of apricots in the pan, it should be fairly smooth.
- Allow the glaze to simmer for about 15 minutes, stirring often,or until thickened and darkened a bit, and the raisins are softened.
- Do not let it boil.
- Water can be added a bit at a time to keep the glaze from scorching.
- Just before removing it from the heat add the vinegar.
- Remove from the stove top and add the orange zest.
- Allow to cool slightly, then rub on your favorite grilled meats.
- Tastes good with a bit of fresh mint on top too.