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Author Notes: This is a great overall meat and seafood glaze that requires the bare minimum of brain power. I like to make a lot of it and save it for roasting chicken and flaky fish, or for topping shellfish and quinoa on a busy night. - alyson mance
- 1/3 cup apricot preserves
- 1 T + 1 tsp. dijon mustard
- 1 tablespoon honey
- 2 teaspoons white wine
- 1/2 teaspoon pepper
- 1 pinch salt
- In a small saucepan, whisk all ingredients together and bring to a boil. Reduce heat and simmer until sauce is thick enough to coat a spoon, about 10 minutes.