Ingredients:

• 12 chicken drumsticks
• 1 1/3 cups Anathoth Apricot Jam
• ½ cup Dijon mustard
• ½ cup white wine vinegar

Handy Hints:

• Using a resealable plastic bag for marinating ensures the marinade surrounds the drumsticks and makes fitting into the refrigerator easier
• Best cooked in oven over lined baking tray as high sugar glazes burn easily on BBQ
• This sauce is also great to use as a salad dressing or served with roasted vegetables

Method:

1. Place the drumsticks in a resealable plastic bag or lidded container
2. Blend the jam, mustard and vinegar together until smooth
3. Keep ½ cup aside to use as dipping sauce
4. Pour remainder of sauce over the drumsticks and marinate in refrigerator for two hours
5. Place on a rack above a baking tray lined with baking paper
6. Bake in middle of pre-heated oven at 180ºC, turning once, until browned and cooked through,  - approx 40 minutes
7. Serve with dipping sauce and a crisp green salad