Orange-Morita Chili Glaze
- 1/2 tsp. SweetLeaf® Stevia Sweetener
- 1 oz. olive oil
- 2 Tbsp. shallots, minced
- 1 tsp. garlic, sliced or minced
- 2 cups orange juice
- 1 cup pomegranate juice
- 1 Morita chili, crushed
- 1 Tbsp. adobo spice rub
- 3 oz. butter, unsalted
In a saucepan, heat olive oil over medium-high heat. Sauté shallots for 1 minute or until shallots become translucent. Add garlic and sauté for 1 minute to allow the garlic to bloom. Add the adobo spice and crushed chili, sautéing for 30 seconds. Then add the orange and pomegranate juices. Bring all ingredients to a boil and reduce heat to medium-high.
Continue reducing ingredients to glaze consistency; approximately 20 minutes. Strain the glaze and return to the saucepan. Just prior to serving, stir in the butter until fully incorporated and add SweetLeaf® to complete your glaze. Use spoon to drizzle glaze over dish for taste.
Recipe courtesy of Chef Russell Michel, executive chef at The Westin La Paloma Resort & Spa in Tucson, Arizona.