How about starting off the new year with a recipe??? I took this from my December 2010 Cooking Light magazine and modified the method ever so slightly. The color is gorgeous and flavor bright and light. A far cry from that icky glaze packet of sugar and high fructose corn syrup that comes with a spiral cut ham.
Clementine Glaze
3 cups freshly squeezed clementine juice and pulp*
1 chopped shallot
1 spring fresh thyme
2 tablespoons butter
1/4 teaspoon salt
* Depending upon the size of the fruit, it may take most of a box of clementines.
Bring juice, shallot and thyme to a boil in a heavy saucepan. Boil gently about 10 minutes. Strain solids and return juice to pan and reduce to 1/3 cup (it took me about an hour to reduce this far). Stir in butter and salt. Pour over beef, pork, ham, chicken while roasting. I put this on a spiral cut ham about the last 15-20 minutes. Delicious!
If you want more shallot and thyme flavor just cook longer before straining. I wanted more of the citrus flavor.
Enjoy!
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