Dijon Rhubarb Glaze

Glaze used for chicken wings, ham or burgers. From our local paper, KV Style.

• Ready In: 1 hr 5 mins
• Yields: 2 cups

Ingredients

• 1  cup cranberry juice concentrate, thawed
• 2 1⁄2 tablespoons cornstarch
• 1⁄4 cup honey
• 2  tablespoons water
• 1  tablespoon red wine vinegar
• 2 1⁄2 tablespoons Dijon mustard
• 1  cup apple, chopped
• 4  cups rhubarb, chopped

Directions

1. Combine the rhubarb, cranberry juice, and apple in saucepan and bring to a boil over medium heat, stirring frequently.
2. Reduce the heat and simmer until the rhubarb is soft.
3. Strain the mixture into a bowl, reserving both the liquid and the fiber.
4. Combine the water and cornstarch in the empty saucepan and add back the rhubarb liquid.
5. Simmer on low until thickened.
6. Add the rest of the ingredients.
7. Cook for a few more minutes and remove from heat.
8. Store in refrigerator.
9. I'm guessing on yield and prep time.