4 Cara Cara oranges, preferably organic, washed and dried well (when you pick them up, they should feel heavy for their size -this indicates lots of juice)
2 fresh habaneros
1/2 cup pure maple syrup
*Optional but recommended – a sprig or slice of something interesting…a slice of ginger, a sprig of fresh thyme or rosemary, a few basil flowers, a single star anise pod, a split vanilla bean…you can take this in any direction you choose.
Peel wide strips of 2 of the oranges, taking care not to include any white pith. Set these into a small non-reactive saucepan (one with a pouring lip is ideal).
Juice the oranges and add the juice to the pan with the maple syrup and your aromatic addition, if you choose.
Bring this mixture to a simmer and reduce the heat to low.
How you add the habaneros depends on how hot you want it to be. If you like it hot hot hot, just roughly chop the chiles and add them in. If you want a subtle flavor with little to no heat, wrap the 2 chiles in cheesecloth, tie them up, and drop the bundle into the pot. Stir gently enough to swirl through the pot without bruising the chiles.
In either method, remove pan from heat immediately after adding the chiles. For more heat, leave chiles in until cool. For less heat, strain out pieces or remove the bundle without putting any pressure on the solids.
You will want to remove the large strips of orange peel before using.
This glaze is now ready to brush on a juicy grilled tri-tip steak, a smoky piece of grilled tofu, a fat silver trout, or some wicked grilled veggies. Try it drizzled over your next quinoa or rice bowl, or (gasp) over some vanilla ice cream.
Warm It Up!