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Glaze Recipe: Dr Pepper Glaze

Course: Sauce
Author: Jennifer Locklin


  • 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


  • 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!