You’ve probably heard of using Cokes and Dr Pepper when roasting Hams or Roast Beef, but have you tried it in combination with balsamic vinegar? It’s a great combination and works very well for basting meats while grilling or roasting, or using during roasting with continual basting on most meats. It works great with salmon, pork chops, pork tenderloin, ham, grilled chicken breast, ribs, roast beef…you name it!
Combine all ingredients in a medium saucepan and bring to a boil.
Immediately reduce heat to a simmer medium-low simmer until reduced to a syrupy consistency { about 30 minutes }. Strain the sauce through a fine mesh sieve, if desired.
This glaze works great as a light drizzle over my Cedar Plank Salmon!
Glaze Recipe: Dr Pepper Glaze
Author: Jennifer Locklin
Recipe type: Sauce
Ingredients
- 2 cups Dr Pepper
- ½ cup balsamic vinegar
- ¼ cup honey
- 2 tablespoon teriyaki sauce
- 3 tablespoons Hoisin sauce
- 1 tablespoon Sriracha Thai hot sauce (Rooster Sauce), optional
- 3 cloves garlic, peeled and minced
- 1 tablespoon minced fresh ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine all ingredients in a medium saucepan and bring to a boil.
- Immediately reduce heat to a simmer medium-low simmer until reduced to a syrupy consistency (about 20 to 30 minutes).
- Strain the sauce through a fine mesh sieve, if desired.
- Great with salmon, pork chops, pork tenderloin, ham, grilled chicken breast, ribs, roast beef…you name it!
I am passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!
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