Guava Glaze by J. Dentt

Oh man, is this delish! She served it over rib eye cutlets. Over filet would be great too.

Combine
5 oz or ½ c of guava marmalade or jelly
3 T dry sherry
3 T sherry vinegar
1 T tomato paste
1 T corn syrup (dark or light)
1 T dark molasses
1 T Dijon mustard
1 T minced yellow onion
1 large clove garlic, minced
½ t ground cumin

Mix well and place over medium-low heat. Bring to a slow simmer, cover partially and cook until very thick, stirring occasionally, about 10 minutes. Set aside to cool.

The recipe says to partially cook meat and then spread with the sauce but I put the chicken in some of the sauce first to marinate, leaving some for dipping after cooking. It probably doesn’t matter which way you do it.