For a couple of years, I bought breasts from Costco that came packaged with a really delicious glaze. Costco stopped carrying that brand and I was feeling sad about the glaze again last night when it suddenly occurred to me to just look up a recipe for a similar one. Doh! again. I found a recipe that seemed promising here, but I was missing some of the ingredients. The recipe that follows is my improvised version. I also added extra liquid to the leftovers to make a sauce that could substitute for gravy (I have one kid who eats gluten-free, which makes things like gravy challenging.) Anyway, it was so good, I actually wrote it down at the urging of the whole family so I'll be able to recreate it again.
Orange-Chutney Glaze for Roasted Turkey Breast
• 2-3 cloves garlic, minced
• 1 tablespoon olive oil
• 6 ounces orange juice concentrate (about 3/4 cup – I used about 1/3 cup because that was all I had)
• 2 tablespoons Major Grey Chutney
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 teaspoon ground ginger or 2 tablespoons fresh minced ginger
• Pan juices and/or chicken broth and/or sherry or wine
Combine all ingredients except the pan juices/broth in a saucepan. Bring to a boil. Turn down heat and simmer 10-15 minutes until reduced and thickened. Baste turkey with glaze several times over the last 20 minutes of cooking. (I draped foil over it loosely.)
Just before serving, stir in enough defatted pan juices/broth/wine to make a sauce of your preferred thickness to use in place of gravy. (I kept it fairly thick still.)
This would also be tasty on pork I think. I'm going to try it the next time I make a pork roast. For that matter, I think it would be good as a glaze for roasted veggies, like green beans. Hmm - time for some taste-testing experiments.
Oh, one more thing: you can make a really excellent gluten-free pie crust for pumpkin pie by combining 1 cup finely chopped pecans (freeze them first to make it easier to grind them), 2 T of sugar, and 2 T butter. It tends to caramelize faster than regular crust, so bake for the minimum time and keep an eye on the pies.
And last but not least, thanks to all of you who read my blog and make such nice comments. I'm grateful for everyone who has stuck with me through a long blog-hiatus. And I also thank everyone whose blogs I follow; I feel so lucky to be part of a creative, and generous community that stretches around the world.