Clementine Peppercorn Glaze
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups (tightly packed) light brown sugar
- 2clementines, stemmed if necessary, quartered, skin left on
- 2fresh green serrano chilies or 1 jalapeño chili, stemmed, seeded and coarsely chopped
- 2tablespoons white wine vinegar
- 1tablespoon plus 1 teaspoon crushed red peppercorns or peppercorn blend
- 1tablespoon Dijon mustard
- ½teaspoon ground cinnamon, preferably freshly ground
Nutritional analysis per serving (4 servings)
342 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 88 grams carbohydrates; 2 grams dietary fiber; 84 grams sugars; 1 gram protein; 67 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients in a food processor and pulse until chilies are reduced to tiny green flecks. Transfer to a jar with a tight-fitting lid and store in refrigerator until needed. Making glaze a day in advance allows flavors to bloom and thickens glaze, which makes it easier to apply.
Private Notes
Comments
Really interesting flavors; a big hit with the family. But clementine notes become a little overwhelming in leftover ham.
Fantastic glaze. Sugar cut by half to 3/4 cup and it was plenty sweet for me and my guests. Honestly, why isn’t this one of those viral recipes; simple to mix, yet the flavors are beautifully complex. I found myself carving off irresistible caramelized bits while trimming leftovers. All had second servings. (FYI- used on a spiral cut pre-cooked ham. First coat was brushed on before putting the then covered ham in the oven to heat, second coat slathered on last 10 min. uncovered, heat increased.
Really good. Made it with the amount of sugar as noted in recipe (just fine--the bitterness of the clementine skin and the vinegar balanced everything well); used pink peppercorns instead of red because, well, that's what I had. Would definitely make again.
I made this for NY's Eve and it was a big hit! I recommend reducing the sugar, I only used one 1/2 cup and it was plenty! Be sure to use ripe, juicy oranges (I used Mandarins vs. Clementines). The spice from the serrano and red pepper was awesome!
Made this for a Christmas ham last minute (forgot to prep a glaze!) and was missing some ingredients. Was the star of the show — tasty yet complex. Like others, I halved the sugar (might even do less next time). Substituted a mix of black and timut peppercorns for red (the mild Mala-like numbness of the timuts were fantastic). I used grey poupon, but on a remake would pick something spicier.
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