Maple Orange Glaze

This is the glaze I used on our Thanksgiving Day Turkey Roulade. It is simply delicious and would be good on pork, chicken, shrimp or just about anything. It adds moisture and a nice sweet, slightly spicy crust to the turkey.

You can tweak this up a number of ways (more chili, less maple syrup, more soy for saltier flavor, etc.), but I wanted to keep it fairly simple as on this day of all days, turkey is the star! This recipe makes about one cup so even if you glaze liberally, which I did, you will have lots left over.

Start by melting 1/2 stick (4 Tbsp.) butter in a pan. Add 1/2 cup maple syrup, zest and juice of one orange, 2 Tbsp. Dijon mustard, 1 Tbsp. soy sauce and 1/4 tsp. New Mexican Chili.

I love New Mexican chili. It’s got a rich, earthy, slightly sweet chili flavor, and is not too spicy. I also like the fact that this chili powder is exclusively New Mexican chili. It is not a blend, as are so many commercial chili powders you see on the market. But it does blend exceptionally well with other chili powders, if you choose, but this time I used it alone.

Chili peppers were introduced to New Mexico by Spanish explorers in the late 1500’s and quickly became a popular part of local cuisine, but this post is about a special glaze for TURKEY, not the history of chili peppers!

I knew our special guest, Rudy Pina, likes a little spice so next time I would double to 1/2 tsp.

Rudy and my husband, Jerry getting ready to feast. We did things super simple this year, and let everyone plate for themselves!

Bring the mixture to a gentle boil, lower to simmer, and let cook for about 15 minutes until it begins to thicken. That’s it! Done! Let it cool and place in a jar. Once cooled, keep in the fridge as it can be made several days before you’re using and lasts several days after.

More Thanksgiving recipes to come, especially a very funny story about the Julia Child mashed potatoes! Until then, hope you all had a very happy, enjoyable Thanksgiving!

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Maple Orange Glaze

Great glaze to moisten and enhance many different meats.

Ingredients

• 4 Tbsp. Butter, that's 1/2 stick
• 1/2 cup Maple syrup
• 1 Tbsp. Soy sauce
• 2 Tbsp. Dijon Mustard
• 1/4 tsp. New Mexican chili
• Zest and juice from 1 large orange

Instructions

• In a small sauce pan melt the butter. Add all other ingredients. Bring to a gentle boil. Reduce heat and simmer for about 15 minutes until the glaze begins to thicken.
• Remove from the heat. Cool slightly and using a rubber spatula pour into a glass container to store.