Lemongrass and kaffir lime glaze

This sweet and sticky glaze gives a glossy caramelised finish to pork, chicken, duck, salmon, prawns and white fish.

Stir 1/2 cup Buderim Ginger Marmalade, 1/4 cup lime juice, 2 tablespoons brown sugar, 1 tablespoon soy sauce, 2 finely shredded kaffir lime leaves, 1 finely chopped lemongrass stem and 1/2 teaspoon dried chilli flakes in a saucepan over low heat for 2 minutes or until marmalade dissolves.
Increase heat to medium-low. Simmer for 8-10 minutes or until glaze thickens. Stir in 2 tablespoons chopped fresh coriander.

Source

1/2 cup Buderim Ginger Marmalade

1/4 cup lime juice

2 tbsp brown sugar

1 tbsp soy sauce

2 kaffir lime leaves, finely shredded

1 lemongrass stem, finely chopped

1/2 tsp dried chilli flakes

2 tbsp fresh coriander, chopped

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