Brush this glaze on chicken, pork or salmon during the last 10 minutes of cooking. Coat one side, cook for 5 minutes, flip, brush the other side, cook another 5 minutes and flip once more to heat the glaze.
2/3 cup fresh orange juice
1/3 cup maple syrup, grade B is best for this recipe
2 Tbsp. bourbon
2 Tbsp. light brown sugar
1 Tbsp. Dijon mustard
2 Tbsp. soy sauce or tamari or ¼ tsp. Better Than Bouillon mixed with 2 Tbsp. water
Pinch of cayenne Combine ingredients in a small saucepan over medium heat, whisking to combine. Bring to a simmer and stir occasionally, until reduced by about one-third, about 10 minutes. Let cool. Glaze can be made ahead and kept refrigerated for days.