PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Orange-Habanero glaze
  Back To Index
    Orange-Habanero glaze

  • juice of 1 orange, and water to make 1/2 cup
  • 1 dried habanero chile
  • a sprinkling of salt (original 1/2 tsp.);
  • 1 tsp butter
  • 1 1/2 tsp. molasses sugar (or brown sugar);
  • 1 Tablespoon. Golden Raisins
  • 3 tblsp. orange marmalade
  • 1 tsp. white wine vinegar, or to taste
  • You heat the juice and add the minced hab., salt and butter. When that melts, add the brown sugar and raisins and stir to melt the sugar. When that comes to a simmer add the marmalade and vinegar to taste. Cook so that the mixture thickens.

    I couldn't be bothered to cut up the raisins and the orange peel in the marmalade and the hab was being stubborn about being minced so I whirred it all in the blender and then used it to coat some grilled lamb chops. This would be fantastic on baked ham or duck, and my husband is already talking about putting it on swordfish steaks. With redcurrant jelly, it could be hab Cumberland sauce.

    We're very happy bunnies here in Leicester, because last weekend we really enjoyed a very quick and easy Pa(n)dang chicken recipe posted on this list by UK CH Andrew Healy last century, and now we're on to the hot mixed grills. Now, does anyone have any suggestions as to the best way to deal with the other habs?

    From: Assembly, Assembly1@btinternet.com
    Posted By: Assembly, Via: Chile Head Mailing List
    Post Date: Tue, 11 Jan 2000

    *BACK TO SAUCES*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2002
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com