Clementine Peppercorn Glaze

Ingredients

• 1 1/2 cups (tightly packed) light brown sugar
• 2 clementines
• stemmed if necessary
• quartered
• skin left on
• 2 fresh green serrano chilies or 1 jalapeno chili
• stemmed
• seeded and coarsely chopped
• 2 tablespoons white wine vinegar
• 1 tablespoon plus 1 teaspoon crushed red peppercorns or peppercorn blend
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground cinnamon
• preferably freshly ground

Instructions

1. Combine all ingredients in a food processor and pulse until chilies are reduced to tiny green flecks.
2. Transfer to a jar with a tight-fitting lid and store in refrigerator until needed.
3. Making glaze a day in advance allows flavors to bloom and thickens glaze, which makes it easier to apply.