Maple-Ginger Glaze

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With notes of maple, ginger, and bourbon, this versatile and flavor-rich glaze is great with fish, chicken, or vegetables..

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Ingredients:

• 1/4 cup Maple Dark Balsamic Vinegar

• 2 Tablespoons bourbon

• 1 shallot, minced

• 1 Tablespoon grated fresh ginger

• 2 Tablespoons freshly squeezed lime juice

• 2 Tablespoons Dijon mustard

• 1 Tablespoon Sriracha sauce

• 1 Tablespoon Worchestershire sauce

Preparation:

1. In mixing bowl, combine all ingredients.

2. Whisk until well combined and pour into airtight container.

3. Refrigerate for up to one week.

Olive + Hive Hints:

For maximum flavor, marinade meats for several hours in zippered storage bag. Keep cold. Rotate frequently, massaging the glaze into the food. To use as a finishing glaze, baste over meats during cooking. For vegetables, glaze just before and during cooking.

Featured in the September cooking extravaganza at Olive + Hive with Chef Cindy Lutini.