¼ cup firmly packed light brown sugar
1 Tbl
Cognac
1
Tbl
Brandy
1 Tbl Chef Johnny's Guava Seasoning
1
10oz jar of red plum jelly
Melt
the butter in a saucepan over medium heat.
When almost melted, add the sugar and allow it to blend well with the
butter. Add the remaining
ingredients and when well blended and begins to simmer, remove from heat.
Use as a glaze on pork, duck or goose.
© Chef Johnny 2001
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