Grill & Glaze Sauces

Jars that belong by the grill

Glaze has a different job than everyday sauce. It has to hold onto the food, caramelize at the edges, and still taste clean when you take a bite. In our Grill Glaze Sauces collection, we build for that job from the start. Fruit, tomatoes, vinegar, and spices bubble together in small kettles on our Ohio farm until they thicken naturally. Amish neighbors and family partners watch for the moment when a spoon drawn through the pot leaves a brief line. When the flavor feels settled and the texture clings without feeling heavy, we jar the batch while it is still lively.

These jars sit shoulder to shoulder with the rest of our Barbecue & Specialty Sauces, but they are tuned for the last minutes at the grill. Peach and pineapple glazes flatter chicken thighs, pork chops, and shrimp, picking up a bit of char while the fruit brings gentle sweetness and shine. A few careful brushes toward the end of cooking are usually enough. The sugars in the fruit and the modest amount of added sweetener bubble at the surface, leaving a light, sticky coat that tastes like it belongs outdoors.

Not every plate leans sweet. Some jars in this group favor smoke, vinegar, or a quiet pepper warmth. Smokier glazes treat burgers, ribs, or grilled mushrooms kindly, adding depth without hiding the flavor of the meat or vegetables. If you like a little spark with that shine, it is easy to bring in nearby bottles from our Sweet Heat Sauces. Many families brush with a fruit forward glaze on the grill, then set a warmer sweet heat bottle on the table for extra dipping.

For cooks who like having a few options within easy reach, the Grilling Sauces Trio offers a simple way to cover different tastes. One glaze might lean peachy and mild, another more tangy, a third with a hint of pepper. Together they handle chicken, pork, shrimp, vegetables, and even grilled halloumi or tofu. You can start with one jar on a quiet weeknight and still be ready when the guest list grows without needing a new shopping trip.

These same glazes show up often in our BBQ Night Essentials and Summer Cookouts selections. In Ohio backyards and on apartment balconies, the jars rest beside tongs, brushes, and a tray of meat and vegetables from spring through fall. A quick brush over skewers, corn, or thick slices of zucchini can make a simple mix of odds and ends feel like a planned meal. When the grill cools and everyone moves inside, whatever is left in the jar goes back to the fridge and waits for the next round.

Glazes do not retire when the weather turns. Under the broiler, they behave nearly the same, catching the heat and bubbling into a thin, flavorful crust on chicken pieces or pork. In slow cookers, a smaller amount of glaze can finish shredded meat at the end of cooking, giving it a sheen and brightness that plain broth cannot. The ingredient lists stay straightforward throughout: fruit or tomatoes, vinegar, sugar in a reasonable amount, salt, and a handful of spices you can name. That simplicity is what lets these Grill Glaze Sauces move easily from outdoor evenings to oven dinners, helping keep that grilled feeling alive even when everyone has to eat indoors.