Dijon Rhubarb Glaze
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“Glaze used for chicken wings, ham or burgers. From our local paper, KV Style.”
Dijon Rhubarb Glaze
0 recipe photos
READY IN:1hr 5mins |
|
YIELD:2 cups |
UNITS:US |
Ingredients Nutrition
- 1 cup cranberry juice concentrate, thawed
- 2 1⁄2 tablespoons cornstarch
- 1⁄4 cup honey
- 2 tablespoons water
- 1 tablespoon red wine vinegar
- 2 1⁄2 tablespoons Dijon mustard
- 1 cup apple, chopped
- 4 cups rhubarb, chopped
Directions
- Combine the rhubarb, cranberry juice, and apple in saucepan and bring to a boil over medium heat, stirring frequently.
- Reduce the heat and simmer until the rhubarb is soft.
- Strain the mixture into a bowl, reserving both the liquid and the fiber.
- Combine the water and cornstarch in the empty saucepan and add back the rhubarb liquid.
- Simmer on low until thickened.
- Add the rest of the ingredients.
- Cook for a few more minutes and remove from heat.
- Store in refrigerator.
- I'm guessing on yield and prep time.
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Dijon Rhubarb Glaze