Clementine Peppercorn Glaze

• 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

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.

light brown sugar, clementines, green serrano chilies, white wine vinegar, peppercorn, mustard, ground cinnamon

Taken from cooking.nytimes.com/recipes/1898 (may not work)