Fruit glaze for poultry
Fruit glaze for poultry is a sweet and tangy sauce, often made from fruits like apricots, cranberries, or oranges, combined with vinegar, sugar, and spices. It is a popular culinary technique used to add flavor, moisture, and a glossy finish to roasted or grilled chicken, turkey, or duck, with roots in both Western and Asian cooking traditions.
🍽️ Nutrition at a glance
This glaze is typically high in carbohydrates, primarily from fruit and added sugars, with minimal fat and protein. It provides a quick energy boost and may offer some vitamins and antioxidants from the fruit base, with a typical serving containing around 50-80 calories.
Nutrition breakdown
| Calories | 60 kcal |
| Protein | 0.1 g |
| Carbs | 15 g |
| Fat | 0 g |
| Fiber | 0.5 g |
| Sugar | 13 g |
| Sodium | 10 mg |
| Vitamin C | 3 mg |
| Potassium | 50 mg |
| Vitamin A | 20 IU |
| Iron | 0.1 mg |
Per 2 tablespoons (30 g) · estimated, varies by recipe
💡 What's interesting
Culturally, fruit glazes are a versatile element in festive meals, such as Thanksgiving turkey in the US or roasted duck in Chinese cuisine, symbolizing abundance and celebration. Nutritionally, using whole fruit or less sugar can enhance its vitamin C and fiber content, making it a more wholesome condiment.
