Orange Marmalade Glazes

Glaze one:

1/2 c. orange marmalade

1/2 c. orange juice

1 tbsp honey

Mix all 3 ingredients in a saucepan. Boil, reduce heat and simmer until thickened, stirring occasionally about 15 minutes. Brush on poultry.

Glaze two:

* 1 c. orange marmalade

* 1 c. orange juice

* 1 c. country style Dijon mustard

* 1/2 c. light brown sugar, packed to measure

* 1/2 c. Gravy Master/Kitchen Bouquet

* In bowl combine all ingredients. Brush on poultry in the last 15 minutes of cooking. Serve additional glaze on side of entrée.

Glaze three:

* 2 c. orange marmalade

* 1 tbsp soy sauce (to taste)

* 6 cloves of crushed garlic (to taste)

* 6 pieces of candied ginger, minced finely

* 1 c. orange juice

* Combine all ingredients . Pour over poultry and roast uncovered. Baste often and serve with extra sauce.