Calvados & Apple Jelly Glaze

This classic glaze for tarts and strudel doubles as a spectacular “BBQ sauce” for grilled pork chops or baked ham.

1/2 cup apple jelly

2 tbsp Calvados (apple brandy)

Heat the apple jelly in a small pot until it “melts.” Remove the pot  from the heat, and stir in the Calvados. Brush it warm over your favourite pastries or grilled pork, and serve.