A good glaze recipe earns its keep, and this is no exception. Tart cider vinegar balances a generous serving of light brown sugar, and the whole-grain mustard seeds add spicy heat and texture. This sauce goes well with meats that don’t have too strong a flavor: pork or chicken marry nicely and don’t compete. Make this a fall meal with roasted sweet potatoes and apples, or lean into summer flavors with ears of grilled corn or peaches.
1 cup apple cider vinegar
¾ cup lightly packed light brown sugar
¼ cup whole-grain mustard
½ teaspoon kosher salt
½ teaspoon black pepper
Sat fat 0g
How to Make It
Stir together all ingredients in a small saucepan; bring to a boil over high. Reduce heat to medium-low, and simmer, stirring occasionally, until reduced to ¾ cup, 30 to 35 minutes. Serve with pork or chicken.
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