Magnum Tonic Wine - Sorrel Glaze for poultry dishes

As the holidays approach and the air is filled with the aroma of savory dishes and sweet drinks, it's time for something truly special from Jamaica! This festive sorrel glaze with Magnum tonic wine brings just that to the table: Caribbean warmth, a hint of sweetness, and that certain something that transforms any meat dish into a real highlight.

The combination of Grace Sorrel-Ginger Drink and the popular Magnum Tonic Wine creates a unique aroma: fruity, spicy, and with a subtle herbal note. Perfect for the festive season when family and friends gather and look for new, celebratory Jamaican recipe ideas. Whether you pour it over tender chicken wings, roast turkey, or juicy oven-baked chicken, this glaze brings Caribbean festive cheer to your plate.

Ingredients
1 bottle of Grace Sorrel-Ginger Tropical Drink
1/2 bottle Magnum Tonic Wine
2 tablespoons brown sugar
Vinegar, e.g. rice or white wine vinegar
100 g butter
2 tbsp soy sauce
1 teaspoon hot sauce e.g. Walkerswood, Tropical Sun
1 tsp cornstarch (optional)

preparation
Add the sugar to the pan and let it melt slightly. When the sugar begins to liquefy, add the Grace Sorrel Ginger Drink. Stir with a whisk until the sugar is completely dissolved. Add the butter, Magnum Tonic Wine, and soy sauce. Add enough vinegar until the glaze reaches the desired flavor (not too acidic; a touch of sweetness complements meat well). Now simmer the glaze over low heat for several minutes until it thickens to a syrupy consistency. If necessary, add a little cornstarch if it doesn't reach the desired thickness.

Pour the glaze over cooked or grilled meat, such as oven-roasted chicken, turkey, or other poultry, at the end of the cooking time. It also goes perfectly with chicken wings. The meat doesn't need to go back in the oven afterward; it can be served immediately.