Ingredients

　　Bottom of the jar of marmalade, up to 2 tablespoons

　　2 tablespoons tamari (aged soy sauce)

　　1 small garlic clove, finely chopped or grated

　　1 inch of fresh gingerroot, peeled and grated

　　In the marmalade jar combine the tamari, garlic, and ginger and shake until completely incorporated. Pour over any skillet-cooked meat right before it’s done and continue to cook until the glaze thickens, 2 minutes.

　　Rachael Ray's Look + Cook