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Orange Poultry Glaze

From Lynne Wilson


½ cup undiluted frozen orange juice concentrate
⅓ cup orange marmalade
1 Tbsp. Worcestershire sauce
¼ tsp. dry mustard
8 thin slices orange


Place all the ingredients, except the orange slices, in a small saucepan. Simmer, uncovered, over low heat for 4 to 5 minutes.

Using a small brush, glaze the poultry often during the final 15 to 30 minutes of roasting. Five minutes before the cooking is completed, place the thin slices of unpeeled orange on the poultry, brush with the glaze, and cook with the poultry until the orange softens.

Suitable for use on any poultry. Regular orange juice may be used, but the undiluted frozen is more satisfactory.