Black Currant Tea Glaze for Roast Chicken
A sweet-savory sauce made with fruit tea, brushed onto meat before roasting.
Ingredients
- MALWA black currant fruit tea 2 tbsp
- Water 200 ml
- Soy sauce 2 tbsp
- Honey 2 tbsp
- Garlic 2 cloves
- Cornstarch 1 tsp
None of this recipe's ingredients are in the catalog right now.
Method
- Brew a strong tea with 200 ml of boiling water and let it steep for 10 minutes.
- Strain the tea into a small saucepan.
- Add the soy sauce, honey, and finely chopped garlic.
- Bring the sauce to a boil, then simmer gently for 5 minutes.
- Dissolve the cornstarch in a spoonful of cold water and stir it into the sauce.
- Cook for another 2–3 minutes until thickened.
- Brush the glaze over chicken or duck before roasting.
- Brush the meat with the glaze again 10 minutes before it's done.