Email to Stella      

Glaze: Dried Apricot & Fresh Cilantro Glaze

Source of Recipe

Thyme on the Creek


List of Ingredients

2 tablespoons olive oil

1 large yellow onion, finely chopped

2 cloves garlic, coarsely chopped

2 tablespoons ancho chili powder

4 cups red wine

4 cups red wine vinegar

2 cups sugar

7 dried unsulfured apricots, coarsely chopped

2 tablespoons tamarind pulp

1/4 cup cilantro, chiffonade

Salt and freshly ground pepper



Recipe

Heat the olive oil until almost smoking in a large sauce pan and cook the onion until soft, 4 to 5 minutes. Add the garlic and ancho powder and cook for 2 minutes. Add the wine, vinegar, and sugar, increase the heat to high and bring to a boil. Cook, stirring until the sugar has dissolved, and continue cooking until reduced by half. Add the apricots and cook until softened, about 15 minutes. Remove from the heat and add the tamarind pulp and cilantro. Place the mixture in a food processor and process until smooth. Makes enough for 20 pound bird.

Tip: Try this for a different take on the Thanksgiving turkey. Also great for glazing chicken and pork.

Serves: 8