Citrus grower Steve Smith makes this versatile recipe, a sort of barbecue sauce, with any thin-skinned citrus fruit such as kumquats, tangerines, satsumas, or any oranges with very little white pith under the skin. The sauce is delicious with grilled chicken, duck, pork chops, and spareribs. Brush on during the last 5 minutes of grilling or broiling and enjoy the caramelized crust that ensues.
Yields about 1 cup glaze, enough for 2 racks of ribs, 8 pork chops, 4 chicken breasts, or a whole bird.
- 1 lb. thin skinned oranges, tangerines, or kumquats
- 3 tablespoons brown sugar, more to taste
- Pinch red chili flakes, optional
- 1 1/2-inch piece of ginger, peeled and chopped
- 1 cup water
- 1 clove garlic, chopped
- 2 shallots, finely chopped
- 2 tablespoons soy sauce
- Salt and pepper
1. Finely gate about 1 tablespoon of zest from fruit and set aside. Cut fruits in half and squeeze juice into a small saucepan. Thinly slice remaining fruit, including skin, pith and flesh. Chop finely and add to saucepan. Alternatively, cut whole fruit into large chunks and use a food processor to chop fruit and ginger together.
2. Add brown sugar, ginger, and water to saucepan, cover, and simmer until fruit is translucent and very tender, about 1 hour. Stir occasionally and add more water if fruit starts to stick.
3. Strain the glaze, pushing on pulp to extract all liquid. Stir in soy sauce, garlic, shallots, and reserved zest, then let cool. Taste glaze and adjust seasoning.