09/07/2011 
After making the Blackberry BBQ Sauce recipe, I thought, “Hmm…what other sorts of flavors would work?” I humbly submit Mustard-Apricot-Rosemary Glaze and Spiced Cherry Glaze for your approval.
They couldn’t be simpler. Mix an unsweetened fruit preserve with some herbs or spices, baste, and grill. You can whip these up while the grill’s preheating. I’ve used them on pork so far, but they seem like they’d work as equally well on chicken or lamb. Beef? Ehh…probably not so much, though if you try it, lemme know how it turns out.
Whatever you glaze with these, be sure to baste often with the remaining sauce while it grills to get full flavor.
Mustard-Apricot-Rosemary Glaze
1/2 cup apricot preserves, unsweetened (like Bionaturae brand)
1/2 cup mustard, Dijon or coarse-grained
2 Tbsp. rosemary, chopped fine
1 garlic clove, minced fine
1 tsp. salt
Spiced Cherry Glaze
1 cup cherry preserves, unsweetened (like Bionaturae brand)
2 tsp. allspice powder
2 tsp. cinnamon
1 tsp. salt
Instructions for either glaze: Mix all ingredients together thoroughly. Coat meat and grill, basting occasionally while meat cooks.
Great work. I do have a few of my own staple marinades and rubs I use all the time. I really like the fruit idea though. Try my favorite, chipotle peppers in adobo sauce, lime, cilantro, garlic, oil, blended well. I haven’t tired of it in years. Thanks again.