Recipe: Hot Pepper Honey Dipping Sauce/Glaze, Apple-Pepper Glaze, and Pomegranate-Black Pepper Glaze - for Sue!

HOT PEPPER HONEY DIPPING SAUCE/GLAZE

1 cup pure honey
2 large jalapeno peppers, sliced

Add honey and sliced peppers to a small saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Remove from heat and let stand about 10 minutes. Strain while still warm. Refrigerate unused portion.

Note from Source: I use this as a dipping sauce for potstickers, and egg rolls. And as a glaze for chicken. Adjust or add any other seasonings you prefer.

Source: Peachez

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APPLE-PEPPER GLAZE

3 each green apples, skin, stem and seeds removed and quartered
8 ounces apple juice
2 ounces sugar
1 ounce brandy
1/2 ounce whole black pepper, cracked
1/2 ounce fresh lemon juice
salt to taste

In a small sauce pan add the apples, apple juice, sugar and brandy. Place pan over medium heat and bring to a boil. Cook for 5-8 minutes or until the apples are soft. Place into a blender and puree until smooth. Strain through a fine mesh sieve and add the cracked black pepper. Season with lemon juice and salt to taste. Reserve warm until service.

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POMEGRANATE-BLACK PEPPER GLAZE

1 1/2 cups pomegranate molasses (recipe)
3 tablespoons Dijon mustard
3 tablespoons prepared horseradish, drained
2 tablespoons coarsely ground black pepper
Salt

Whisk together all ingredients in a medium bowl and season with salt to taste.