Recipe information
Yield
makes 1/2 cup
Ingredients
Bottom of the jar of marmalade, up to 2 tablespoons
2 tablespoons tamari (aged soy sauce)
1 small garlic clove, finely chopped or grated
1 inch of fresh gingerroot, peeled and grated
Preparation
In the marmalade jar combine the tamari, garlic, and ginger and shake until completely incorporated. Pour over any skillet-cooked meat right before it’s done and continue to cook until the glaze thickens, 2 minutes.
