Bourbon Maple Pecan Glaze

We've had a bunch of requests for “that glaze” on our Thanksgiving turkey, so it's time to stop procrastinating and bring it out.

Bourbon Maple Pecan Glaze is a truly decadent delight. It adds a sweet, smoky, savory touch to poultry, ham, or pork, as well as on veggies such as Brussels sprouts, green beans, carrots, or cauliflower. Make the glaze so that it has about an hour to sit before it's applied; this will allow the flavors to marry nicely, and also generates the perfect state to simply brush it on your chosen host.

You can make this a day or two ahead and refrigerated as well; just bring it back to room temperature before you baste it on.

If you do decide to cook the glaze in, set your oven temp at 325° F, and bake for about the last 15 minutes of whatever you're making; watch it closely, as the high sugar content can burn quite quickly.


3/4 Cup Apple Cider, (local, fresh)

1 Cup Dark Brown Sugar

1 Cup Pecans

1/4 Cup Maple Syrup

1/4 Cup Bourbon

3 Tablespoons Brown Mustard Seed

1 Tablespoon fresh Sage


In a sauce pan over medium heat, combine cider, bourbon, brown sugar, and maple syrup. Simmer until the mixture is reduced by about 30% and coats a spoon well, about 5 minutes.

Chiffonade Sage. Process pecans into a rough crumb mix.

In a sauté pan over medium high heat, combine pecans and sage and dry sauté, stirring steadily with a fork, about 2-3 minutes, until the nuts have a nice toasty scent.

Process mustard seed in a spice grinder until evenly powdered.

Combine all ingredients in a glass mixing bowl and allow to rest for at least 30 minutes prior to basting.



Author: urbanmonique

I cook, write, throw flies, and play music in the Great Pacific Northwet.

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