Glaze went from reduced to solid syrup in seconds - help!

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dragnlaw

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Making a Stuffed Pork Roast this weekend at my bro's. The "stuffing" is actually sort of a chutney of Apple and Cranberry. Once it is cooked you drain the liquid and reduce it to about a half cup. It took forever and I was careful, I stood over it the whole time. I finally decided it was not going to reduce any further, turn around to reach for the jar I was going to put it in and in that split second - all I had was foam in the pot! I knew right away it was going to be a disaster and I was right.
I could barely scrape it into the container - it was just so thick.

So I topped the jar up with apple cider (one of the ingredients) and stuffed it in the fridge.

Does anyone think I'll be able to dilute it enough to use as a glaze on the meat? One only brushes the glaze on during the last 10 or 5 minutes of cooking the roast.
Today being Tues (eve.) I intend to cook the roast either Sat or Sun.
 
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