Satsuma Glaze Recipes: Great On Chicken, Pork And Salmon NOLA.com You are signed in as Edit Public Profile Sign Out The Times-Picayune Newsletters RSS Feeds Mobile Apps >Satsuma glaze recipes: Great on chicken, pork and salmon Posted November 7, 2017 at 4:00 PM Baked chicken with a satsuma glaze. (Photo by Ann Maloney, NOLA.com | The Times-Picayune) By Ann Maloney NOLA.com | The Times-Picayune This glaze is scrumptious. I tried it with chicken (see more on that below), but it would be excellent on pork or salmon, too. I made a batch to keep in the refrigerator to enjoy a few different ways throughout the week. Also, if you prefer, you can just heat it and serve it on the side, so diners can spoon it on top of the proteins. You could use Steen's maple syrup in this recipe, but I found the mild coconut nectar to be just right. Satsuma Glaze Makes 2 cups 6-8 medium satsumas, peeled, broken into segments, any seeds removed. 1/4 cup butter 1/4 cup dark brown sugar 1/4 cup coconut nectar or cane syrup 2 tablespoons honey 2 teaspoons minced garlic, about two large toes 1/2 teaspoon ground cinnamon 2 teaspoons cornstarch, if desired. Remove as much pith from the satsuma pieces as possible. Place satsuma in food processor bowl. Pulse a few times to rough chop, but do not puree. In saucepan over medium heat, add butter, brown sugar, syrup, honey, vanilla, garlic and cinnamon. Whisk until sugar dissolves. Add chopped satsuma pieces with juice to the pan, whisking until well blended. Bring to a boil, then reduce heat to a simmer until mixture begins to reduce and thicken. Continue cooking until glaze reaches desired consistency. If desired, add cornstarch; cook for a few more minutes, whisking until thickened. If not eating right away, pour glaze into clean, airtight plastic or glass containers with lids. Store in refrigerator for up to a week. > Baked chicken with a satsuma glaze. (Photo by Ann Maloney, NOLA.com | The Times-Picayune) Here's how I made my satsuma-glazed chicken: I took two boneless chicken breasts, cut them in half, and four boneless thighs and brushed them with olive oil and sprinkled them with salt and pepper. I baked them on a lightly greased cookie sheet in a 350-degree oven for 30 minutes until nearly done. Then, I transferred the chicken to 16-3/4-by-10-1/2-by-3-inch glass baking dish, pouring just a bit of the juices from the sheet pan into the glass pan. I then spooned glaze on top of each piece, making sure to cover each piece completely. I used about a cup. I raised the oven to 375 and baked the chicken in the glass dish on a middle rack for 20 more minutes until the glaze was bubbling and shiny. I served it with wilted spinach, but it would be great with rice or noodles as well.