Sweet and Spicy Asian Glaze

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 Sweet and Spicy Asian Drumsticks, where it is originally used.

Ingredients

• 2 cups (480 ml) orange juice
• 1 cup (240 ml) pineapple juice
• 2 tablespoons (30 ml) orange zest
• 2 tablespoons (30 ml) minced garlic
• 2 tablespoons (30 ml) minced ginger
• 2 tablespoons (30 ml) minced green onion
• 1 tablespoon (15 ml) sesame oil
• 1/2 cup (120 ml) soy sauce
• 1/2 cup (120 ml) mirin (sweet rice wine)
• 1 cup (240 ml) sugar
• 1 1/2 teaspoons (7.5 ml) crushed red pepper flakes ( i cut the pepper flakes to 1 teaspoon (5 ml) )

Method

1. In a large saute pan set over medium-high heat, place the orange juice, pineapple juice, orange zest, garlic, ginger, green onion, sesame oil, soy sauce, mirin, sugar, and red pepper flakes.
2. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 40 minutes.