| Glazes For Pork Roasts |
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WINEBERRY GLAZE:
1 (8 oz.) can whole cranberry sauce
1/2 c. vermouth
1 tbsp. cornstarch
1 tbsp. steak sauce
APRICOT PRESERVES GLAZE:
1 (12 oz.) jar apricot preserves
1/2 tsp. ground ginger
1 tbsp. lemon juice
CHERRY ALMOND GLAZE:
1 tsp. butter
1/4 c. slivered almonds
1 (12 oz.) jar cherry preserves
2 tbsp. white corn syrup
1/4 c. red wine vinegar
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves |
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| Instructions |
| In 1 quart casserole, mix together cranberry sauce, vermouth, cornstarch and steak sauce. Microwave at High 5 to 7 minutes, stirring after 3 minutes, until thickened and clear. Makes about 1 1/2 cups. In 1 quart casserole stir together preserves, ginger and lemon juice. Microwave at High 3 to 4 minutes, until warm and well blended. Makes about 1 1/4 cups. In 8" or 9" pie plate place butter and almonds. Microwave at High 3 to 5 minutes, stirring every 2 minutes, until toasted. Set aside. In 1 1/2 quart casserole stir together preserves, corn syrup, vinegar, salt, cinnamon, nutmeg and cloves. Cover. Microwave at High 5 to 7 minutes, stirring very well after 4 minutes. Mixture should be well blended. Stir in toasted almonds just before glazing. Makes about 1 3/4 cups.
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