Maple Mustard Glaze

Prepare to fall in love with this ridiculously simple little sauce. It keeps forever in a tightly lidded jar or container in the refrigerator. Please don’t use any syrup other than pure maple. Nothing “maple-ish” or “maple-esque,” or, heaven forbid, “maple-flavoured.” Promise me. (And I promise you your ingredient integrity will be rewarded.) This glaze pairs well with ham, pork, poultry or salmon.

3 Tbsp. pure maple syrup (45 mL)
2 Tbsp. spicy grainy mustard (30 mL)
1 Tbsp. apple cider vinegar (15 mL)
1 tsp. liquid honey (5 mL)
½ tsp. dry mustard (2 mL)
1 tsp. orange, finely chopped zest (5 mL)

In a medium size bowl whisk together all glaze ingredients.