Tired of the regular gravy on your turkey and want something just a little more daring? Try this full bodied glaze as a sauce for your Thanksgiving meal or even that romantic Cornish hen evening talked about last week!
Cook your turkey or Cornish hen as you would otherwise do reserving the maple-plumb glaze for the table.
2 cups red plum jam
1 cup maple syrup
1/4 cup cider vinegar
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon dry mustard
1/2 tsp fresh ground black pepper
Combine the following ingredients and bring to a boil in a large saucepan over medium-high heat. Immediately reduce heat to medium-low, while stirring often. After 25 minutes it should be thickened and bubbly. Remove from heat, and cool completely. Chill until time for the meal.
NOTE: If desired, use some on the turkey after removing from the oven. This recipe is contains lots of sugars and sugars will burn if exposed for long periods at the higher cooking temperatures.