Ginger-Sherry Glaze Recipe | Wine Enthusiast
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A good sauce should balance sugar and spice with acid—usually vinegar or wine, which adds tang. The sweet component may be honey, white sugar, brown sugar or agave nectar, and it should bring flavor as well as aid in caramelization. Here, tomato paste adds both sweetness and acid, while hot paprika, garlic and fresh minced ginger add a kick of heat and spice. It’s best on shrimp, salmon, chicken or pork ribs.


3 cups dry Fino Sherry
1 cup agave nectar
1 6-ounce can tomato paste
2 tablespoons hot paprika
4 garlic cloves, minced
¼ cup minced ginger
2 teaspoons salt


Mix all ingredients in heavy-bottomed saucepan. Simmer over medium heat, stirring occasionally, until thickened and reduced to about 3 cups, approximately 20 minutes. Let cool to room temperature.

Separate sauce into two containers, one to brush on proteins while grilling, and the other to add to cooked food. Makes 3 cups.

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