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Mandarin Glaze

Chef Eric Knott, Andaz, Napa, CA

  • 1/2 cup The Perfect Purée Mandarin/Tangerine Concentrate,  thawed
    • 1 cup low sodium soy sauce
    • 1 tsp. ginger
    • 1 tsp. cayenne pepper
    • 1 tsp. chili powder
    • 1/4 cup honey
    • 1 clove of garlic
Method:
1. Whisk low sodium soy sauce, Mandarin/Tangerine Concentrate, ginger, garlic, cayenne pepper and chili powder in a mixing bowl.
2. Pour contents of bowl into saucepan and cook on high until it reaches boil, then turn to low heat and let reduce.
Serving Suggestion:
Use as glaze for braised pork butt.