This glaze also makes an excellent sauce for turkey, grilled or seared salmon, chicken, and duck. Can be made up to a week in advance and kept in the fridge. Let come to room temperature before glazing turkey.
- 1 cup Dove Honey Ginger White Balsamic
- ¾ cup dark brown sugar
- Finely grated zest and juice of 2 oranges
- 1 tsp. cinnamon
- ½ tsp. allspice
- ½ tsp nutmeg
- Combine all ingredients in a medium sauce pan and bring to a boil over medium heat stirring occasionally. (I highly recommend a coated or non stick sauce pan if you have one for easy clean up). Reduce heat and simmer until thick and syrupy, about 15 minutes. Let cool to room temperature.