Easy pan sauce for chicken or pork

By Andrea Buckett
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  • 1/4 cup jam (apricot, peach, blueberry, marmalade)
  • 1/4 cup water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 garlic clove minced
  • 1/4 teaspoon salt


  1. Just before serving pour the glaze into the pan and cook for three to four minutes. Just until the glaze thickens. Turn the meat over so its coated all over.


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