HANAH glaze and marinade

Ingredients

• ¼ cup panela or other raw sugar
• ¼ cup water (chilled)
• 1 teaspoon HANAH ONE
• ½ teaspoon sea salt

Directions

Make the glaze or marinade

1. Turn stove to medium heat, add water, sugar and HANAH ONE and stir to combine with wooden spoon.
2. Simmer for 3 minutes while continuing to stir slowly while it reduces to prevent scorching.
3. Turn off and remove from heat and continue to stir for 1 minute. 

Use as a glaze

1. Place the veggies, meat or fish on cooking surface.
2. Flip once first side is cooked to your liking then apply glaze with brush.
3. Flip back to first side and repeat glaze application.
4. Cook until glaze is caramelized to perfection!
5. Remove from heat and serve.

Use as a marinade

1. In a ziploc bag or bowl, combine veggies, meat or fish with marinade.
2. Seal up & place in fridge for 20 minutes to 2 days.
3. Take out of package and cook on grill, stovetop or oven.

Store covered at room temperature for 2+ weeks.

Recipe by Nate Singer, experienced whole-animal butcher, private chef and salumiere.

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1. Kurtis Jackson's chicken stir-fry with HANAH Vechur Ghee
2. Adaptogenic turkey brine and rub
3. Steak with HANAH Vechur Ghee