Asian-Style Glaze

by Rachael Ray Show Staff 4:00 PM, January 8, 2008

Aired January 8, 2008

Serves 2 servings
1 almost-empty jar of marmalade (about 2 tablespoons)
2 tablespoons Tamari
1 small clove garlic, finely chopped or grated
1 inch fresh ginger, grated

Combine all the ingredients in the marmalade jar and shake until completely incorporated.

Pour over any skillet-cooked meat right before its done and continue to cook until the glaze is cooked and warmed through.