Sticky Glaze (Orange-Worcestershire)

A glaze forked into its own recipe per the archive's rule that glazes and marinades are kept as standalone recipes. It also remains inline in Sticky Glazed Chicken Thighs in Butter Lettuce, where it is originally used.

Ingredients

• 1 cup (240 ml) orange juice
• 1/2 cup (120 ml) ketchup
• 1/4 cup (60 ml) light brown sugar
• 2 tablespoons (30 ml) white wine vinegar
• 1 tablespoon (15 ml) Worcestershire sauce
• Pinch red pepper flakes

Method

1. Put the orange juice, ketchup, brown sugar, vinegar, Worcestershire sauce, and red pepper flakes in a medium saucepan, and bring to a boil over high heat.
2. Reduce the heat to low and simmer, stirring occasionally, until thick, about 15 minutes.
3. Keep about 1/2 cup (120 ml) warm for serving and set aside the rest for glazing.