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Clementine Peppercorn Glaze

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  • 1 ½

    cups (tightly packed) light brown sugar

  • 2

    clementines, stemmed if necessary, quartered, skin left on

  • 2

    fresh green serrano chilies or 1 jalapeño chili, stemmed, seeded and coarsely chopped

  • 2

    tablespoons white wine vinegar

  • 1

    tablespoon plus 1 teaspoon crushed red peppercorns or peppercorn blend

  • 1

    tablespoon Dijon mustard

  • ½

    teaspoon ground cinnamon, preferably freshly ground

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  1. Combine all ingredients in a food processor and pulse until chilies are reduced to tiny green flecks. Transfer to a jar with a tight-fitting lid and store in refrigerator until needed. Making glaze a day in advance allows flavors to bloom and thickens glaze, which makes it easier to apply.
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