APRICOT GLAZE RECIPES

APRICOT GLAZE RECIPE | MYRECIPES

Apricot Glaze Recipe | MyRecipes image

Provided by Diana Hill, Arcadia, Florida

Yield 1 1/2 cups

Number Of Ingredients 4

Ingredients

1 (10-ounce) jar apricot jam
¼ cup sugar
¼ cup water
1 tablespoon rum or brandy

Steps:

Combine first 3 ingredients in a small saucepan over low heat; cook, stirring occasionally, until consistency of syrup. Remove from heat. Stir in rum; pour through a fine wire-mesh strainer. Cool and serve over cheesecake slices.
Cherry Glaze: Substitute cherry preserves for apricot jam; do not strain before serving.

APRICOT GLAZE | MARTHA STEWART

Apricot Glaze | Martha Stewart image

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Yield Makes 1/4 to 1/2 cup

Number Of Ingredients 1

Ingredients

1/2 cup apricot jam

Steps:

In a small bowl, combine jam with 2 tablespoons warm water. Stir until jam melts and becomes thinner. Pass through a medium sieve.

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Glazed apricots can be made in advance and make an interesting and colorful addition to a sweet table or buffet.
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Total Time 25 minutes

1. Combine water, honey and sugar in heavy, large saucepan over medium heat and cook until the sugar dissolves. 2. Add apricots and cook until tender and syrup is reduced and thinly coats spoon, stirring frequently; about 20 minutes. 3. Cool apricots in syrup for at least 2 hours. 4. Remove apricots from the syrup (apricots will be sticky). Drain on paper towels to remove any excess syrup. Tips: This recipe can be doubled or tripled.

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APRICOT GLAZED HAM RECIPE | ALLRECIPES

Apricot preserves and a hint of honey mustard make a wonderful glaze for your traditional Easter Ham (or any other special occasion).
From allrecipes.com
Reviews 4.5
Total Time 2 hours 5 minutes
Category Main Dishes, Pork, Ham, Whole
Calories 677.6 calories per serving

Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving.

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APRICOT GLAZE | MARTHA STEWART

From marthastewart.com
Reviews 2
Category Dessert & Treats Recipes

In a small bowl, combine jam with 2 tablespoons warm water. Stir until jam melts and becomes thinner. Pass through a medium sieve.

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APRICOT GLAZE RECIPE | MYRECIPES

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Total Time 5 minutes

Process preserves and liqueur in a blender until mixture is smooth.

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APRICOT-GLAZE CHICKEN RECIPE: HOW TO MAKE IT

My husband knows what's on the supper menu when our boys are driving home from Abilene Christian University in Texas. This apricot-glazed chicken entree has become our homecoming tradition. It's easy to make for any number of people. —Retha Kaye Naylor, Frankton, Indiana
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Calories 431 calories per serving

Place chicken in a greased 9-in. square baking dish. Combine the mayonnaise, preserves and onion; spoon over chicken. Bake, uncovered, at 350° for 25-minutes or until chicken juices run clear.

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APRICOT-GLAZED HAM RECIPE: HOW TO MAKE IT

Glaze a bone-in ham with apricot jam for a entree that's beautiful and delicious. Any leftovers will make meal planning a breeze later in the week. —Galelah Dowell, Fairland, Oklahoma
From tasteofhome.com
Reviews 5
Total Time 01 hours 30 minutes
Category Dinner
Calories 233 calories per serving

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A tangy soy and apricot preserve mixture does double duty in this baby back rib recipe, serving as both a marinade and a tasty basting sauce during the cooking process.
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Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

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APRICOT-GLAZED TURKEY WITH FRESH HERB GRAVY RECIPE ...

The gorgeous mahogany color of this roasted turkey comes from a glaze of lemon-infused apricot jam.Plus: F&W's Ultimate Thanksgiving Guide More Turkey Recipes
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APRICOT GLAZE RECIPE | EPICURIOUS

May 17, 2006 · Step 1 Bring the preserves and rum to a boil in a small saucepan over medium heat, stirring often. Cook, stirring often, until the last drops that cling to the spoon are very sticky and reluctant...
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