All these glazes are great for basting meat, especially poultry and game. They will last for as long as jams if stored in the refrigerator.
2 tablespoons apricot jam
1 tablespoon chopped apricot
2 tablespoons fruit chutney
1 tablespoon tomato puree
2 tablespoons Verjuice/sherry/dessert wine
Juice of ¼ lemon
Pinch of salt
Combine all ingredients in a saucepan. Bring to the boil over medium to low heat. Simmer for a further minute or two, until all have integrated and the mixture is glistening.
"What is patriotism but the love of the food one ate as a child?” Lin Yutang
