Asian Spicy Sweet and Sour Glaze for Meats, Seafood and Vegetables

Combine all ingedients in a saucepan. Bring to a boil reduce heat to a simmer and simmer until thickened to a light glaze about 10 minutes. Store in refrigerator but bring to room temperature for easier brushing.

Use on grilled chicken, salmon, tuna, shrimp, scallops, pork chops and many vegetables. Great for Kabobs of meat and vegetables. Brush glaze on the last few minutes of cooking to prevent burning.

Can also be used on roasted meats and vegetables, brushing on near the end of cooking time.