Posted By Kimberly Turner on Nov 19, 2014 in Berries, Christmas, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Featured, Fruit, Fruit & Vegetables, Haskap, Holidays & Events, How To Cook, Sauces, Thanksgiving | 0 comments

This delicious Haskapa Glaze for Poultry not only adds amazing flavor to your poultry, but imparts a lovely, dark, glossy sheen to the crispy poultry skin.

The glaze, applied near the end of roasting your bird, yields a crisp finish on the skin with the taste of haskap, a gorgeous surprise. Perfect used for Thanksgiving or Christmas, this impressive recipe will wow everyone.

I have prepared this glaze for turkey, chicken and other poultry and have found the mouthwatering taste to be irresistible.

Haskapa Glaze for Poultry:

I’m using the Haskapa brand name of haskap products int his recipe. They are based out of Nova Scotia & offer wonderful jam, chutney, relish, juice and dried berries.

The haskap plant originated in southern Russia, and now grows throughout the Canadian provinces and some of the American states. The haskap berry has the coloration of frosty, dark purplish-blue, not unlike the blueberry. These berries are elongated, up to an inch long, with delicious, deep crimson flesh.

Be sure to check out the show for How to Roast Haskap Glazed Holiday Turkey & see what a beautiful, final product that is created using this glaze.

I have used the delicious Haskapa products in many recipes since being introduced to them. You can find them online:

Haskapa.com

To use this glaze on my roasted turkey, I fully roast the turkey and then just keep it warm, under a loose foil tent in a warm oven while preparing this Haskapa glaze.

Type: Glaze Recipe

Prep Time: about 5 min
Yield: about 1/4 cup

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

2 – 3 tbsp haskap jam – I used Haskapa Jam.
1 – 2 tbsp haskap juice – I used Haskapa Juice.

Instructions:

In a blender, combine the Haskapa Jam and the Haskapa Juice, and with a few pulses, until the mixture is quite smooth.
Transfer the Haskapa blend into a small bowl, and using a pastry brush, apply a generous coating of the glaze mixture, over the outside skin of the warm turkey, chicken, duck, cornish hen, capon, quail, or whatever fowl you choose.
Place your bird into a 350 degree F oven, and allow the glaze to caramelize over the surface of the poultry, for from 5 – 10 min.
- Note: Check frequently to be sure you aren’t burning the skin.
After 10 min, turn heat to broil on a low setting.
- Note: Again, be vigilant and make sure not to burn the skin – you just want a nice deep, glossy, caramelization. This should take 3 – 5 min.
After the 5 min on low broil, my birds have turned out to be absolutely beautiful, with a nice, deep colored, shiny, caramelized glaze coating the skin.

The skin on your poultry will be in demand and it would be nice to serve some of the delicious skin with each meat serving, so each diner gets a taste of this sweet goodness. Your friends & family will be asking for the recipe!

This show is brought to you by Haskapa:

Haskapa.com

You will not be disappointed when you use this Haskapa Glaze For Poultry, and see how you can make your delicious roasted poultry, even more fantastic by adding another layer of amazing flavor.