½ cup snipped fresh mint 1 tablespoon shredded lemon peel 2 cloves garlic, minced
Lemon-mustard Glaze
½ cup lemon curd ¼ cup Dijon-style mustard 4 cloves garlic, minced
Stout Glaze
½ cup Irish stout or apple cider ¼ cup honey ¼ cup butter
Apricot-cherry glaze
½ cup apricot preserves ½ cup cherry preserves 1 tablespoon lemon juice
Peach-pineapple Glaze
1 8 can crushed pineapple, undrained ½ cup peach preserves 2 tablespoon cider vinegar ½ teaspoon ground ginger
