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Satsuma Glaze

Category: Sauces, Butters and Dressing
Serving Size: 2 cups

Satsuma Glaze

  • 4 cups Louisiana satsuma juice
  • 2 tablespoons sherry vinegar
  • 6 tablespoons light corn syrup
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Steens Cane Syrup
  • 1 small (6 ounce) can tomato paste
  • 1 cup chicken stock
  • 1/4 tablespoon satsuma zest
  • 1/2 teaspoon cornstarch-water mixture to thicken

Bring 4 cups of satsuma juice over medium heat to simmer, and reduce slowly to 2 cups, stirring occasionally. Add the vinegar, corn syrup, Worcestershire, cane syrup, tomato paste and chicken stock to the reduced satsuma juice. Slowly continue to simmer and reduce the sauce by one quarter. Whisk in the cornstarch-water mixture, and simmer on low for 10 additional minutes. When ready to use, add the satsuma zest.

 


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