2 1/2 quarts honey

3 3/4 quarts orange juice

3 tablespoons cumin, ground

3 tablespoons garlic, finely chopped

2 1/2 teaspoons, oragne rind, grated

2 1/2 teaspoons salt

2 1/2 teaspoons hot pepper sauce

Combine all ingredients except hot pepper sauce in a large, deep saucepan. Bring to boil. Reduce heat to medium-low. Simmer, stirring occasionally, untill glaze thickens and reduces by approximately 1 quart. The mixture should cook about 30 minutes.

Stir in hot pepper sauce. Use glaze to baste poultry, game, pork, spareribs or shrimp. For fijita and taco fillings, glaze mild, firm-fleshed seafood during grilling. Brush on grilled vegetables such as carrots, zucchini or sweet potatoes.

Courtesy of National Honey Board