Spicy Soy Glaze

Great on Red Snapper. Expect that it would also work on Cod and probably Pork.

• 1/2 pound shallots (about 5 large)
• 1/2 teaspoon vegetable oil
• 1/2 cup soy sauce
• 1/4 cup water
• 3 tablespoons sugar
• 2 tablespoons plum or apricot jam
• 1 tablespoon finely grated peeled fresh gingerroot
• 2 teaspoons minced garlic
• 1/8 teaspoon ground allspice
• 1/4 teaspoon dried hot red pepper flakes
• 1 tablespoon fresh lime juice
• 1/2 teaspoon freshly grated lime zest

Chop enough shallots to measure 1 cup. In a heavy saucepan cook shallots in oil over moderate heat, stirring, until softened, about 3 minutes. Stir in soy sauce, water, sugar, jam, gingerroot, garlic, allspice, and red pepper flakes and simmer, stirring occasionally, until reduced to about 3/4 cup, about 20 minutes. Stir in lime juice and zest. (Glaze may be made 2 days ahead and cooled completely before being chilled, covered.)

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