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Glazes For Pork Roasts
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
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.
