Maple Orange Glaze Recipes

ORANGE-MAPLE GLAZED CHICKEN

Steps:

• In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in basil and orange zest. Remove from the heat; set aside., Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with orange juice mixture.

ORANGE AND MAPLE-GLAZED TURKEY WITH THYME-SHALLOT GRAVY

Steps:

• Preheat the oven to 425 degrees F.
• For the turkey: Pat the turkey dry, inside and out. Place the onion and orange quarters into the cavity, tie the drumsticks together and tuck the wings under the bird.
• Rub butter all over the skin, then sprinkle generously with salt and pepper. Place the turkey on a rack set over a roasting pan. Roast for 25 minutes.
• Meanwhile, bring the orange juice and maple syrup to a boil in a small saucepan. Remove from the heat.
• After 25 minutes, turn down the oven to 375 degrees F and glaze the turkey with the orange-maple mixture. Continue to roast, glazing the turkey every 25 minutes, until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F, 3 to 4 hours more, depending on the oven. Let rest for 15 minutes.
• For the gravy: Meanwhile, Heat the olive oil and butter in a thick-bottomed saucepan or Dutch oven over medium-high heat. Add the shallots and thyme, and cook until brown. Add the flour; cook for 1 minute.
• While whisking, slowly add the turkey drippings. Bring to a boil and cook, whisking, until thickened, 5 minutes. Taste and season with salt and pepper if needed.
• Carve the turkey and serve with the gravy.

MAPLE-ORANGE ICING

Steps:

• In a small bowl, add the powdered sugar, maple syrup and orange liqueur and whisk together until combined. Drizzle on top of your dessert of choice.

ORANGE MAPLE GLAZE

Steps:

• Place all ingredients in a small saucepan over medium-low heat. Simmer, stirring until well blended, about 5 minutes.
• Brush glaze on pork or poultry during last 5-10 minutes of grilling.
• Leftover glaze can be stored in the refrigerator.

MAPLE ORANGE BOURBON GLAZED HAM

Steps:

• Preheat the oven to 375 degrees F.
• Place the ham on a roasting rack in a roasting pan with the fat-side up. Use a small knife to lightly score the fat in a crosshatch pattern, taking care not to cut into the meat. Add about 1 cup of water to the bottom of the pan. Bake the ham for 45 minutes.
• Meanwhile, make the glaze. Combine the marmalade, bourbon, maple syrup, butter, cinnamon and cloves in a small saucepan over medium-low heat. Cook, stirring often, until the glaze is thick and syrupy, 20 to 25 minutes.
• Brush the ham with about half of the glaze and return to the oven. Roast, glazing the ham every 15 to 20 minutes, until the internal temperature reaches about 130 degrees F, 45 minutes to 1 hour more. (The ham will get very brown, but if the glaze starts to burn, tent with a piece of foil greased with cooking spray. Let rest, tented with a piece of greased foil, for about 10 minutes before carving.

MARY'S MAPLE & ORANGE GLAZED CHICKEN

Steps:

• Make several diagonal slashes across each chicken breast. Tip the other ingredients into a wide shallow bowl and swirl them together until everything is well mixed. Add the chicken breasts and turn them in the mixture until they are evenly coated. At this point you can cover the dish with cling film and chill the chicken for 24 hours, but it's also fine to cook them straight away.
• Preheat the grill or light the BBQ. Then cook the chicken for 5-6 minutes each side, turning once and brushing or spooning over more marinade as you go, until the chicken is browned and glossy. Serve the chicken on a bed of dressed salad leaves.

MAPLE ORANGE GLAZED HAM

Steps:

• Prepare the ham; Heat oven to 325 degrees F. Trim the skin and the fat to a 1/4 inch layer on the ham. Score the fat in a diamond pattern (using a sharp knife). Insert a whole clove into each cross-hatch, pat the mustard over the top and sides of the ham, and sprinkle with the brown sugar. Pour the maple syrup and chicken broth into a 12 x l7 inch roasting pan. Add the ham. Bake, basting every 30 minutes, for 1 1/2 hours. Add the bourbon, orange juice, and thyme to the pan. Sprinkle the ham with the maple sugar, if desired. Bake basting after 15 minutes, for 30 minutes and remove from the oven.
• Prepare the sauce: Strain the pan juices and skim the fat off the top. Add the orange zest and salt, and boil for about 10 minutes. Serve hot with the ham.

MAPLE AND ORANGE GLAZED CHICKEN

Steps:

• Pick any visible fat from off the chicken and wash and dry.
• Dredge the pieces of chicken in the seasoned flour, patting to remove excess flour.
• Heat the olive oil in a large skillet.
• Pan fry the chicken, presentation side first, in the hot olive oil until nicely browned on both sides.
• While the chicken is browning, combine the remaining ingredients in a measuring cup.
• Remove the browned chicken from the pan and place in a shallow casserole dish.
• Add the sauce ingredients, scraping to deglaze the pan, then pour over the chicken in the dish.
• Bake in a 350*F oven for 20 minutes until nicely glazed and the chicken is cooked through.

MAPLE ORANGE GLAZE

Steps:

• In a bowl, combine all ingredients. Mix until smooth.