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Orange-Spice Glaze

Amy Albert


  • 2 Tbs. coriander seeds
  • 2 tsp. cumin seeds
  • 11/2 cups orange juice
  • 1 Tbs. fresh lemon juice
  • 1/4 cup honey
  • Strips of zest from 2 oranges (most easily removed with a vegetable peeler)
  • 1/2 tsp. turmeric
  • Pinch cayenne
  • 2 Tbs. unsalted butter

Nutritional Information

      Nutritional Sample Size per 2 Tbs.
      Calories (kcal) : 120
      Fat Calories (kcal): 40
      Fat (g): 4.5
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 10
      Sodium (mg): 40
      Carbohydrates (g): 22
      Fiber (g): 1
      Protein (g): 1


  • Heat a small, dry saucepan over medium-high heat, pour in the coriander and cumin seeds, and stir and shake the pan until the seeds are fragrant, 30 to 60 seconds. Pulverize the seeds in a spice grinder or with a mortar and pestle. Put the ground seeds back into the saucepan along with the remaining ingredients. Bring to a boil, reduce to a simmer, and cook until reduced to 3/4 cup, about 10 min.


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  • Bmanikel | 09/15/2013

    One of our all time favorites!

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