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*Orange Balsamic Glaze


By Neo-Homesteading (Visit website)



This glaze is an invention of mine. I was in the mood for snack foods and figured even though we are not a sports watching family with the super bowl festivities why not have a flavor party! I ended up making a good variety of snacks and appetizers such as the German Egg Rolls and these balsamic wings! This sauce/glaze recipe is so incredibly diverse you can put it on just about anything. It reminds me a lot of a popular food chains "jack daniels" glaze. (which I LOVE) I'm going to master that recipe one of these days but in the mean time this is very close for me. I really think it would be good on just about anything, I'm looking forward to grilling this summer I imagine it would be great on some thick cut pork chops or even shrimp! Its divine!

Pictured: I served the salmon with an orzo wild rice salad

Orange Balsamic Glaze:
Juice and zest of 1 orange - About 1/4 cup of juice
1/4 cup balsamic vinegar
1/4 cup honey
2 tablespoons dark brown sugar
2 tablespoons tamari (or regular soy sauce)
1/4 teaspoon garlic powder
1/2 teaspoon red pepper flakes
*pinch of cayenne (optional)

Combine all ingredients and either microwave or heat up in a sauce pan. Allow to cool before using as a marinade.

For Chicken-
Use about 1/2 of the mixture and Marinate 4 hours. Line a cookie sheet lined with aluminum foil and bake at 400 degrees for 30-35 minutes. (if your using whole chicken pieces like a bone in breast you will cook for more like 45 minutes) you want the inner temperature to be 165 degrees. I bake mine for about 10 minutes and then baste with additional glaze every 5-10 minutes.

You could also use this same method with pork or shrimp, and it would work perfectly on a hot grill.

For Fish (salmon)-
I do not marinade but I place the fish over reserved orange rind that was used to make the glaze. Place the fish on top and start off with about 3 tablespoons of glaze total. I bake fish at 400 degrees 10-15 for fresh fish, 30-35 if its frozen. (I do cook fish fresh from the freezer now and then, because I'm often making meals last minute.) Once the fish is mostly cooked during the last 5-10 minutes I baste regularly.


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