Ingredients

　　1/4 cup bourbon

　　Bottom of the jar of orange marmalade, up to 2 tablespoons

　　Pour the bourbon into the marmalade jar and shake until completely incorporated. Remove the cooked meat from the skillet and pour the glaze into the pan. Then return the glaze to the heat and stand back as it will flame up if you are using a gas burner. Continue to cook until the flame dies down and the glaze thickens, 2 minutes.

　　Cooks' Note

　　Use this glaze to liven up sautéed chicken or pork.

　　Rachael Ray's Look + Cook