Tangy Orange Basting Sauce Recipes

Steps:

• Preheat oven to at 350°. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper. Bake, uncovered, for 1 hour., Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15 minutes. Spoon over hens. Bake until a thermometer reads 170°, about 15 minutes longer.

Steps:

• Peel all oranges. Chop enough of the rind (peelings)to equal 1/2 cup. Discard remaining peelings.
• Insert your 1/2 cup of orange rind into your food processor.
• Slice the orange into quarters and place in food processor with the rind.
• Peel and wash your garlic cloves, then place in food processor. You can save time by purchasing peeled and washed garlic cloves pre-packaged in your produce section.
• DO NOT use garlic soaked in oil which is sold in a jar in the spices section of your grocery store. The oil is just another fat product.
• Add all other ingredients to food processor, then puree for about 1 minute until you get a marmalade-like texture.
• This recipe makes about 24 oz of sauce, which is enough to baste about 12 to 15 pieces of chicken.
• I usually baste meats at the start time, and again halfway through cooking. Spritzing the meat with a bit of water during cooking keeps it moist and will not affect the flavor of this particular sauce.

Steps:

• In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. May be refrigerated for up to 1 week. Use as a basting or dipping sauce for pork, poultry or beef.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
• In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
• Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

Steps:

• Combine all ingredients in a 3-quart or larger saucepan. Bring to a boil and then reduce the heat and simmer for 10 minutes, stirring occasionally. Use to baste ribs, chicken, or pork during the last 10 minutes of cooking. Serve as a dipping sauce with wings, fried shrimp, or chicken tenders. Store in an airtight container in the refrigerator and reheat before serving, if desired.

Steps:

• In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.

Steps:

• In small bowl combine all ingredients.
• Use as a basting sauce for grilling or broiling beef, ribs, or chicken.